Foods

Research

9 pages, 232 KiB

Open AccessCommunication

Consumer Awareness, Perceptions and Avoidance of Ultra-Processed Foods: A Study of UK Adults in 2024

by Eric Robinson, Jenna R. Cummings, Thomas Gough, Andrew Jones and Rebecca Evans

Foods 2024, 13(15), 2317; https://doi.org/10.3390/foods13152317 - 23 Jul 2024

Viewed by 384

Background: Ultra-processed food (UPF) is currently not included in most countries’ dietary guidance. However, there may be growing public interest and consumer avoidance of UPF due to media reporting of studies on the negative health outcomes associated with UPFs. Methods: We surveyed 2386 [...] Read more.

Background: Ultra-processed food (UPF) is currently not included in most countries’ dietary guidance. However, there may be growing public interest and consumer avoidance of UPF due to media reporting of studies on the negative health outcomes associated with UPFs. Methods: We surveyed 2386 UK adults (M age = 45 years, 50% female) during February–April 2024. Participants completed measures on awareness of the term UPF, whether the UPF status of foods affects their dietary decision-making, and confidence in identifying UPFs. Participants categorised a list of 10 foods (5 UPFs and 5 non-UPFs) as UPF vs. not, before rating whether information about studies linking UPF to worse health impacts on their negative affect and acts as a deterrent to consuming UPFs. Results: Most participants (73%) were aware of the term UPF and 58% reported that their food choices are determined by whether they believe a food is ultra-processed or not. Participants with the highest income and education levels were most likely to report both being aware of, and, avoiding consuming UPFs. Most participants could not accurately categorise whether foods were UPFs. Some sociodemographic groups (e.g., higher education levels) were more likely to accurately categorise UPFs but were also more likely to incorrectly believe that non-UPFs were UPFs. Participants tended to report that UPF-health risk information increases negative affect and acts as a deterrent to consuming UPFs. Conclusions: In this study, a large number of UK adults reported avoiding consuming UPFs. This was particularly pronounced among those with the highest education and income levels. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

20 pages, 1611 KiB

Open AccessArticle

An Assessment of the Knowledge, Attitude, and Practice of Probiotics and Prebiotics among the Population of the United Arab Emirates

by Turfa K. Alqaydi, Alaa S. Bedir, Abdelghafar M. Abu-Elsaoud, Khaled A. El-Tarabily and Seham M. Al Raish

Foods 2024, 13(14), 2219; https://doi.org/10.3390/foods13142219 - 15 Jul 2024

Viewed by 697

Abstract

Probiotics and prebiotics offer a range of advantageous effects on human health. The knowledge, attitudes, and practices (KAP) of individuals can impact their inclination to consume probiotics and prebiotics. The main objective of this study was to examine the KAP of the people [...] Read more.

Probiotics and prebiotics offer a range of advantageous effects on human health. The knowledge, attitudes, and practices (KAP) of individuals can impact their inclination to consume probiotics and prebiotics. The main objective of this study was to examine the KAP of the people in the United Arab Emirates (UAE) about probiotics and prebiotics consumption. Additionally, the study aimed to assess the impact of KAP and sociodemographic factors on the use of probiotics and prebiotics. In order to accomplish this objective, a verified online questionnaire was used with a five-point Likert scale and distributed using an online platform (Google Forms). A cross-sectional research, non-probability sampling was implemented, and G*Power statistical power analysis was used to estimate a sample size of 385 participants. A total of 408 replies were gathered. The population under study consisted of residents in the UAE between the ages of 18 to 64 years old, excluding populations under the age of 18 and those living outside the UAE. A total of 392 participants met the criteria for inclusion in this study. The research ethics committees of UAE University granted the study approval (ERSC_2024_4359), and the validity of the findings was confirmed through face-to-face interviews with around 50 individuals and a Cronbach’s alpha test with result of 0.84. The statistical software SPSS version 29.0 for Mac OS was utilized to examine the relationships between KAP variables, including Chi-square tests and Pearson’s correlation coefficients. The tests were selected based on their capacity to handle categorical and continuous data, respectively. The female population was 85.2% of the total, while the male population accounts for 14.8%. The age distribution of participants shows that the largest proportion, 68.4%, falls within the 18–24 age range. Out of the participants, 61.5% held a bachelor’s degree. Most of the participants, 56.4%, were students, while 29.1% were employees. The average results indicate a significant inclination towards probiotics and prebiotics, as demonstrated by the scores above the midpoint for the six knowledge questions (M = 2.70), six attitude questions (M = 3.10), and six practice questions (M = 3.04). Several studies have examined this phenomenon; however, additional research comparing individuals in the UAE is necessary to fully comprehend the influence of KAP on the consumption of probiotics and prebiotics in the UAE. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

27 pages, 1606 KiB

Open AccessArticle

Nutrition-Related Knowledge Graph Neural Network for Food Recommendation

by Wenming Ma, Mingqi Li, Jian Dai, Jianguo Ding, Zihao Chu and Hao Chen

Foods 2024, 13(13), 2144; https://doi.org/10.3390/foods13132144 - 5 Jul 2024

Viewed by 564

Abstract

Food recommendation systems are becoming increasingly vital in modern society, given the fast-paced lifestyle and diverse dietary habits. Existing research and implemented solutions often rely on user preferences and past behaviors for recommendations, which poses significant issues. Firstly, this approach inadequately considers the [...] Read more.

Food recommendation systems are becoming increasingly vital in modern society, given the fast-paced lifestyle and diverse dietary habits. Existing research and implemented solutions often rely on user preferences and past behaviors for recommendations, which poses significant issues. Firstly, this approach inadequately considers the nutritional content of foods, potentially leading to recommendations that are overly homogeneous and lacking in diversity. Secondly, it may result in repetitive suggestions of the same types of foods, thereby encouraging users to develop unhealthy dietary habits that could adversely affect their overall health. To address this issue, we introduce a novel nutrition-related knowledge graph (NRKG) method based on graph convolutional networks (GCNs). This method not only enhances users’ ability to select appropriate foods but also encourages the development of healthy eating habits, thereby contributing to overall public health. The NRKG method comprises two key components: user nutrition-related food preferences and recipe nutrition components. The first component gathers nutritional information from recipes that users show interest in and synthesizes these data for user reference. The second component connects recipes with similar nutritional profiles, forming a complex heterogeneous graph structure. By learning from this graph, the NRKG method integrates user preferences with nutritional data, resulting in more accurate and personalized food recommendations. We evaluated the NRKG method against six baseline methods using real-world food datasets. In the 100% dataset, the five metrics exceeded the performance of the best baseline method by 2.8%, 5.9%, 1.5%, 9.7%, and 6.0%, respectively. The results indicate that our NRKG method significantly outperforms the baseline methods, including FeaStNet, DeepGCN, GraphSAGE, GAT, UniMP, and GATv2, demonstrating its superiority and effectiveness in promoting healthier and more diverse eating habits. Unlike these baseline methods, which primarily focus on hierarchical information propagation, our NRKG method offers a more comprehensive approach by integrating the nutritional information of recipes with user preferences. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

15 pages, 885 KiB

Open AccessArticle

Proposal and Validation of a Measurement Scale of the Acceptance of Ultra-Processed Food Products

by Cristina Calvo-Porral, Sergio Rivaroli and Javier Orosa-González

Foods 2024, 13(10), 1481; https://doi.org/10.3390/foods13101481 - 10 May 2024

Cited by 1 | Viewed by 1051

Abstract

Today, there is an increasing consumption of ultra-processed food products (UPFs), while more healthy options are available; however, there is no scale available that can adequately measure this phenomenon. In this context, the present study aims to develop and validate a measurement scale [...] Read more.

Today, there is an increasing consumption of ultra-processed food products (UPFs), while more healthy options are available; however, there is no scale available that can adequately measure this phenomenon. In this context, the present study aims to develop and validate a measurement scale of the consumers’ acceptance of ultra-processed food products. Research data (n = 478) were analyzed using Exploratory Factor Analysis (EFA), followed by a Confirmatory Factor Analysis (CFA). The results confirm the validity of the proposed measurement scale comprising nine factors: the quality of ultra-processed food products, ability to save time, low affordable price, effortless preparation, convenience, hedonic nature, marketing strategies, satisfaction and purchase intention. The present study makes a noticeable contribution to food marketing, and food companies could consider these factors to design and commercialize ultra-processed foods. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

25 pages, 792 KiB

Open AccessArticle

Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index

by Diva Cabral, Ana P. Moura, Susana C. Fonseca, Jorge C. Oliveira and Luís M. Cunha

Foods 2024, 13(2), 301; https://doi.org/10.3390/foods13020301 - 17 Jan 2024

Cited by 4 | Viewed by 1951

Abstract

Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations [...] Read more.

Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18–73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice’s dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

14 pages, 2216 KiB

Open AccessArticle

Sensory Perception and Willingness to Pay for a Local Ancient Pear Variety: Evidence from In-Store Experiments in Italy

by Sergio Rivaroli, Massimiliano Calvia, Roberta Spadoni, Stefano Tartarini, Roberto Gregori, Cristina Calvo-Porral and Maurizio Canavari

Foods 2024, 13(1), 138; https://doi.org/10.3390/foods13010138 - 30 Dec 2023

Viewed by 1233

Abstract

Product optimisation is one of the most crucial phases in the new product development or launch process. This work proposes applying penalty analysis to investigate the impact of not just-about-right (JAR) sensorial aspects on willingness to pay (WTP) and an overall liking for [...] Read more.

Product optimisation is one of the most crucial phases in the new product development or launch process. This work proposes applying penalty analysis to investigate the impact of not just-about-right (JAR) sensorial aspects on willingness to pay (WTP) and an overall liking for a local Italian ancient pear variety and to verify the mediating role of pleasantness in the relationship between not-JAR sensory attributes and consumers’ WTP using structural equation model (SEM). One hundred and twelve non-expert participants recruited during an in-store experiment evaluated overall liking and JAR attributes and were involved in an in-field experimental auction based on the non-hypothetical Becker–DeGroot–Marshak (BDM) mechanism. The participants’ average WTP for the sample was EUR 3.18 per kilogramme. Only juiciness and sourness significantly impact consumers’ overall liking but not on consumers’ WTP. Moreover, pleasantness did not mediate the relationship between non-balanced sensorial aspects and WTP. In conclusion, the penalty analysis for attributes not being JAR in monetary and hedonic terms is a beneficial research approach for a deep-inside evaluation of the potentiality of the product in the marketplace, providing helpful directions for product optimisation. Results show market potential for the local ancient pear variety ‘Angelica’. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

28 pages, 1570 KiB

Open AccessArticle

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services

by Bożena Gajdzik, Magdalena Jaciow, Radosław Wolniak and Robert Wolny

Foods 2024, 13(1), 115; https://doi.org/10.3390/foods13010115 - 28 Dec 2023

Cited by 1 | Viewed by 2269

Abstract

In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers’ choice of culinary form may be [...] Read more.

In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers’ choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled “Kitchen Revolutions”. The study revealed that almost 3/4 of the respondents chose restaurants based on the program’s recommendations. Although there was a strong emotional connection with this program—nearly half of the respondents expressed delight in the taste of snacks and main courses—this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

13 pages, 258 KiB

Open AccessArticle

Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers

by Maddison T. Corlett, Liselotte Pannier, Graham E. Gardner, Andrea J. Garmyn, Mark F. Miller and David W. Pethick

Foods 2024, 13(1), 26; https://doi.org/10.3390/foods13010026 - 20 Dec 2023

Viewed by 933

Abstract

Anecdotal suggestions that US consumers perceive Australian sheepmeat as more “gamey” or “stale” compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and [...] Read more.

Anecdotal suggestions that US consumers perceive Australian sheepmeat as more “gamey” or “stale” compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1–2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

18 pages, 1759 KiB

Open AccessArticle

Eco-Innovation in the Food Industry: Exploring Consumer Motivations in an Emerging Market

by Katherine Mansilla-Obando, Gonzalo Llanos, Esteban Gómez-Sotta, Paulo Buchuk, Francisco Ortiz, Mario Aguirre and Fabian Ahumada

Foods 2024, 13(1), 4; https://doi.org/10.3390/foods13010004 - 19 Dec 2023

Viewed by 1773

Abstract

The utilization of eco-innovative products has witnessed a surge in adoption, driven by their inherent capacity to address pressing environmental concerns. To comprehensively fathom the underlying motivations propelling consumers to embrace these products, we conducted an in-depth investigation employing “The Not Company” (Chile) [...] Read more.

The utilization of eco-innovative products has witnessed a surge in adoption, driven by their inherent capacity to address pressing environmental concerns. To comprehensively fathom the underlying motivations propelling consumers to embrace these products, we conducted an in-depth investigation employing “The Not Company” (Chile) as a compelling case study. We conducted qualitative interviews with a cohort of 20 Chilean consumers, guided by the Theory of Planned Behavior theoretical framework. The research methodology harnessed the principles of thematic analysis, yielding insights that underscore the significance of key determinants in shaping consumers’ choices towards eco-innovative products. Specifically, our findings highlighted that consumer choices in this domain are profoundly influenced by their attitudes, subjective norms, and perceived behavioral control. Moreover, within these overarching categories, we unearthed sub-themes illuminating the intricate influences guiding consumer choices. These sub-themes encompassed beliefs about food manufacturing and packaging, the persuasive impact of social media and advertising, and the indelible impressions left by prior encounters with eco-innovative products. This study highlights consumers’ fundamental role in the broader eco-innovation landscape, particularly within the food industry context. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

22 pages, 791 KiB

Open AccessArticle

Digital Marketing and Fast-Food Intake in the UAE: The Role of Firm-Generated Content among Adult Consumers

by Ali Ahmed Ali-Alsaadi, L. Javier Cabeza-Ramírez, Luna Sántos-Roldán and Halder Yandry Loor-Zambrano

Foods 2023, 12(22), 4089; https://doi.org/10.3390/foods12224089 - 10 Nov 2023

Cited by 2 | Viewed by 3311

Abstract

In the contemporary digital marketing context, this study aimed to investigate the influence of firm-generated content and social media advertising on fast-food consumption patterns among the adult population. Utilizing a questionnaire distributed to customers of a restaurant in Fujairah, United Arab Emirates, convenience [...] Read more.

In the contemporary digital marketing context, this study aimed to investigate the influence of firm-generated content and social media advertising on fast-food consumption patterns among the adult population. Utilizing a questionnaire distributed to customers of a restaurant in Fujairah, United Arab Emirates, convenience sampling was employed. The findings underscored a significant positive relationship between firm-generated content and social media engagement, as well as between the latter and online shopping behavior. However, it was determined that word of mouth did not significantly moderate the relationship between attitudes towards social media advertisements and fast-food consumption patterns. From a theoretical perspective, these results enrich the understanding of how digital dynamics shape consumer behavior in specific contexts. Practically speaking, they prompt a critical reflection on the ethics of marketing in promoting products potentially detrimental to health, urging both companies and policymakers to reconsider their strategies and regulations, respectively. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

17 pages, 3114 KiB

Open AccessArticle

Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia

by Dunja Molnar, Elena Velickova, Carole Prost, Mishela Temkov, Mario Ščetar and Dubravka Novotni

Foods 2023, 12(21), 3932; https://doi.org/10.3390/foods12213932 - 27 Oct 2023

Cited by 1 | Viewed by 2099

Abstract

The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, [...] Read more.

The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, particular attention was given to evaluating levels of sustainability knowledge and nutritional awareness, willingness to purchase environmentally friendly cookies with food byproducts, and to appraise differences in answers between countries and generations. An online questionnaire was used to collect data from Croatian (n = 472), French (n = 166), and North Macedonian consumers (n = 119) aged between 18 and 62, predominantly women (82%) with higher education degrees. Results showed that even if chocolate-coated cookies remain very popular, North Macedonians prefer whole-grain and plain cookies, while the French prefer chocolate-coated cookies and Croats prefer both types of cookie. The majority of consumers (96%) were interested in purchasing environmentally friendly cookies. However, consumers’ interest in purchasing cookies with food byproducts was generally low, which may be related to their limited knowledge of byproducts. In conclusion, there is market potential for whole-grain cookies with food byproducts, but brand, price, and consumer education may be critical to their success. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

18 pages, 327 KiB

Open AccessArticle

Organic Vegetable Chips: Exploring Romanian Consumers’ Preferences in Relation to Socio-Demographic Factors

by Andreea Barbu, Violeta Alexandra Ion, Mihai Frîncu, Nicoleta Defta, Viorica Lagunovschi-Luchian and Liliana Aurelia Bădulescu

Foods 2023, 12(18), 3374; https://doi.org/10.3390/foods12183374 - 8 Sep 2023

Cited by 1 | Viewed by 6221

Abstract

In recent years, people have become increasingly interested in adopting a healthy diet, which also extends to healthy snacks, such as chips. Understanding the interplay of factors that influence the preference decisions concerning food products is very helpful in market segmentation for identifying [...] Read more.

In recent years, people have become increasingly interested in adopting a healthy diet, which also extends to healthy snacks, such as chips. Understanding the interplay of factors that influence the preference decisions concerning food products is very helpful in market segmentation for identifying specific groups of consumers with similar needs. This study aims to obtain a better understanding of Romanian consumers’ preference for organic vegetable chips vs. classic potato chips. The research involved a transversal, cross-sectional, descriptive, exploratory, and correlational design. Data were collected based on a questionnaire (1060 participants) and processed with the SPSS 22 program, using the Pearson chi-square test and binary logistic regression as statistical procedures. Significant differences were found regarding the distribution of the respondents who prefer organic vegetable chips vs. classic potato chips based on socio-demographic characteristics. The results of the binary logistic regression analysis (χ² = 102,906, df = 22, N = 909, p < 0.001) indicate that education level and frequency of consumption have a statistically significant impact on the preference for organic vegetable chips. The obtained results can contribute to a better understanding of Romanian consumers’ preferences, acting as a knowledge stage in the adoption of a healthy eating style. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

14 pages, 895 KiB

Open AccessArticle

Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype

by Nurfarhana Diana Mohd Nor, Harshita Mullick, Xirui Zhou, Omobolanle Oloyede, Carmel Houston-Price, Kate Harvey and Lisa Methven

Foods 2023, 12(17), 3188; https://doi.org/10.3390/foods12173188 - 24 Aug 2023

Viewed by 1220

Abstract

Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter the sensory characteristics of vegetables, increasing acceptability. This study investigated consumer [...] Read more.

Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter the sensory characteristics of vegetables, increasing acceptability. This study investigated consumer liking of turnip cooked by four methods (boiled-pureed, roasted, steamed-pureed and stir-fried) and related this to sensory characteristics. Additionally, this study examined the effect of the bitter taste genotype on taste perception and liking of the cooked turnip samples. Participants (n = 74) were recruited and the TAS2R38 genotype was measured. Liking, consumption intent, perception of bitterness and sweetness of turnip were evaluated. A sensory profile of the cooked turnip variants was also determined by a trained sensory panel. There were significant differences in the overall (p = 0.001) and taste (p = 0.002) liking between cooking methods. Turnip liking was increased when preparation led to sweeter taste profiles. The TAS2R38 genotype had a significant effect on bitter perception (p = 0.02) but did not significantly affect taste liking. In conclusion, the cooking method affected turnip liking, and the bitter perception in turnip was influenced by the TAS2R38 genotype. However, taste sensitivity did not predict turnip liking in this UK adult cohort. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

14 pages, 574 KiB

Open AccessArticle

Motivational Drivers behind the Consumption of Dietary Supplements by Leisure-Time Athletes

by Ildikó Kovács, Fanny Liska and Zoltán Veres

Foods 2023, 12(16), 3044; https://doi.org/10.3390/foods12163044 - 14 Aug 2023

Cited by 1 | Viewed by 1749

Abstract

The prevalence of dietary supplement use has been growing continuously worldwide. Nevertheless, limited research evidence is available on dietary supplement usage related to the segment of leisure-time athletes with the determinants of motivational drivers, sport types, and demographic characteristics. This research, which was [...] Read more.

The prevalence of dietary supplement use has been growing continuously worldwide. Nevertheless, limited research evidence is available on dietary supplement usage related to the segment of leisure-time athletes with the determinants of motivational drivers, sport types, and demographic characteristics. This research, which was conducted in Hungary among leisure-time athletes, aims to learn about the demographic and sports characteristics of consumers who identified themselves as active dietary supplement consumers in the survey. The motivational drivers for consuming dietary supplements and their differences, as well as the frequency of dietary supplement consumption in each sports category, are examined. The findings of the study provide valuable insights into the key motivational drivers, among which health preservation, improvement in physical well-being, and cartilage protection are predominant. The results show that there are significant differences between segments taking part in different leisure-time sport activities and age groups when it comes to dietary supplement usage. Three different segments were identified based on the motivational drivers examined. As a limitation, to note is that due to the sample size, the study can be considered as prospective. In practical terms, the results of the study can be used to support marketing projects that aim to reach leisure-time sport athletes. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

16 pages, 626 KiB

Open AccessArticle

Is Corporate Social Responsibility Considered a Marketing Tool? Case Study from Customers’ Point of View in the Slovak Food Market

by Kristína Igarová, Zdenka Kádeková, Ingrida Košičiarová, Milan Džupina, Marek Dvořák and Luboš Smutka

Foods 2023, 12(14), 2770; https://doi.org/10.3390/foods12142770 - 20 Jul 2023

Cited by 6 | Viewed by 2711

Abstract

The paper aims at the question of using Corporate Social Responsibility (CSR) activities as a marketing tool from the customers’ perspective in the Slovak food market. Five research questions and hypotheses were set to reach the given aim. The research was based on [...] Read more.

The paper aims at the question of using Corporate Social Responsibility (CSR) activities as a marketing tool from the customers’ perspective in the Slovak food market. Five research questions and hypotheses were set to reach the given aim. The research was based on a questionnaire survey with 1254 respondents. The frequency and contingency tables were used to evaluate the obtained data, one sample proportion Z test, Pearson Chi-square test, and Spearman’s rank correlation coefficient. Based on the results, although the customers are familiar with CSR, many respondents need to learn more about these activities. CSR activities must be more actively applied and communicated by the food companies. In most cases, Slovak customers perceive the sustainability of food companies and their CSR activities as a marketing communication tool that can build a positive image of the company. At the threshold of the 3rd millennium, CSR is also connected with rationality and irrationality in creating preferences in consumer shopping behavior. While the way that food is produced can be changed through regulation, the communication of CSR and sustainability activities are major drivers for the development of food companies. Trustworthiness is one of the key factors, and customers play a key role in this direction. The solved issue has a huge impact on the success of the food companies in the market, and, therefore, it would be suitable to pay attention to this issue and conduct similar research in other E.U. countries and on their food companies. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume III)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Consumer Behavior and Food Choice—Volume III

Share This Special Issue

Special Issue Editor

Special Issue Information

Keywords

Published Papers (15 papers)

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI