Food Quality and Preference

Journal: Food Quality and Preference

Abbreviation

Food Qual. Prefer.

Publisher

Elsevier

ISSN

0950-3293
1873-6343

Show all metadata

Search Results

Publications 1 - 10 of 58

Which are the most promising protein sources for meat alternatives?
Etter, Bruno; Michel, Fabienne; Siegrist, Michael (2024)
Food Quality and Preference
Meat alternatives have the potential to shift people's diets into a more sustainable direction. To improve consumers’ attitudes to meat alternatives and increase the likelihood of their consumption, it is important to identify the most promising protein sources from a consumer perspective. This study investigated expectations toward 17 specific protein sources applied in meat alternatives and four conventional animal-based protein sources across six rating dimensions in an online survey with 916 participants from the German-speaking part of Switzerland. Additionally, several relevant consumer characteristics, namely food neophobia, health consciousness, preference for naturalness, environmental identity, and consumers’ attitudes to meat and meat alternatives, were assessed. Meat alternatives containing potato, lentil, chickpea, and pea achieved the highest acceptance scores. Other protein sources, such as algae, insects, and different types of cultured meat, did not achieve high acceptance. Multiple regressions were used to investigate further the influence of consumer characteristics. For different types of protein sources, different consumer characteristics were identified as barriers, emphasizing the importance of distinguishing groups of consumers and types of protein sources. The study also showed that people's commitment to meat has no influence on their acceptance of alternative proteins; rather, negative attitudes to meat alternatives are the problem. Future efforts should therefore focus on optimizing the properties of meat alternatives, instead of demonizing the consumption of meat. One way to optimize the acceptance of meat alternatives is to use ingredients that consumers already have positive expectations toward, such as potato, lentil, chickpea, and pea.
Nutri-Score and Eco-Score: Consumers' trade-offs when facing two sustainability labels
Jürkenbeck, Kristin; Sanchez-Siles, Luisma; Siegrist, Michael (2024)
Food Quality and Preference
To communicate sustainability or nutritional information about foods, labels are often used. Little is known whether these labels could result in biased perceptions when used simultaneously. Therefore, we conducted a 2 (Nutri-Score; no, yes) x 2 (Eco-Score; no, yes) experiment in which participants’ perceived healthiness and environmental friendliness were measured. Four different foods were used that had Nutri-Score and Eco-Scores high/high, high/low, low/high, and low/low ratings. Data was collected from an online survey of 1,061 consumers in Germany. A between-subjects design to assess the interaction effects between the Nutri-Score and the Eco-Score on four food products was implemented. The results show that the Nutri-Score and Eco-Score influence each other’s perceived healthiness and perceived environmental impact assessment of consumers. The labels may, therefore, potentially result in biased perceptions of the healthiness and environmental friendliness of certain foods.
Does information on equivalence of standards direct choice? Evidence for organic labels from different countries-of-origin
Yeh, Ching-Hua; Hartmann, Monika; Hirsch, Stefan (2018)
Food Quality and Preference
Cross-national comparison of the Food Disgust Picture Scale between Switzerland and China using confirmatory factor analysis
Ammann, Jeanine; Egolf, Aisha; Hartmann, Christina; et al. (2020)
Food Quality and Preference
The Food Disgust Picture Scale (FDPS) is a newly developed picture tool that can be used to conduct cross-cultural assessments of food disgust sensitivity. It consists of eight food-related pictures, which participants rate according to the level of disgust they evoke. Due to the undeniable influence of culture on what individuals consider as disgusting, the FDPS’s validity across different food cultures is an interesting topic for research. The aim of the present study was to conduct a cross-national comparison of the FDPS in Switzerland and China. In total, 576 participants were recruited in China and 538 were recruited in Switzerland. The usability and construct validity of the FDPS were compared between the two countries using confirmatory factor analyses. In the current study we present two main findings. First, dropping one of the meat-related items and thereby reducing the eight-item FDPS to seven items improved the model fit in the Chinese (CFI = 0.98) and Swiss (CFI = 0.98) samples. Furthermore, it showed that the scale is a valid tool for the assessment of food disgust sensitivity in China. Second, using nested model comparisons, the present study has provided support for the model’s invariance across the two countries.
Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index
Michel, Fabienne; Sanchez-Siles, Luis Manuel; Siegrist, Michael (2021)
Food Quality and Preference
For many consumers, it is important that food products be natural. Naturalness is a perceived property of food, but in the present study, we demonstrate that an objectively defined Food Naturalness Index (FNI) predicts perceived naturalness with a high degree of accuracy. A sample of 179 participants ranked 28 snacks, ranging from least natural to the most natural. Correlations on aggregated and individual levels suggest that perceived naturalness is strongly associated with the FNI. The food industry could therefore use the FNI to predict perceived naturalness during the product development phase of snacks, and it might also be a promising tool for regulating the use of naturalness claims in food marketing.
Modulation of sweetness perception in confectionary applications
Kistler, Tobias; Pridal, Angela; Bourcet, Charlotte; et al. (2021)
Food Quality and Preference
The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is a leading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reduced sweetness perception with the consequence of decreased consumer acceptance. The aim of this work is to implement sensory modulation principles in a model confectionery system with the goal of enhancing sweetness perception. By using 3D-printing, confectionary samples were meso-structured by inhomogenous distribution of sucrose concentrations and assessed with a trained panel regarding sweetness. All samples were made up of a high and low sucrose phase and compared to a homogeneous reference sample. The overall sugar content was kept constant at 22.8% in all samples and sweetness perception was compared. A significant increase of sweetness perception by over 30% was found for samples consisting of a sweet outer shell and an inner less sweet core with a high sucrose gradient between the two phases. Whilst textural effects on sweetness perception could not be fully excluded, results can be seen as a strong indication that sweetness modulation by inhomogenious distribution has a potential to be applied directly in solid food products.
Attitudes toward chemicals are associated with preference for natural food
Dickson-Spillmann, Maria; Siegrist, Michael; Keller, Carmen (2011)
Food Quality and Preference
Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale
Ammann, Jeanine; Hartmann, Christina; Siegrist, Michael (2018)
Food Quality and Preference
Tools that specifically measure food disgust sensitivity are scarce. This gap has been successfully filled with the recently developed eight-item version of the Food Disgust Scale (FDS short). In the present study, we tested the validity of this measure with three behavioural tasks that we designed. Participants (N = 108) filled in questionnaires before they tried three products as part of a behavioural task covered as tasting experiment. We presented these products with written scenarios, which aimed to induce disgust. For all three tasks, we found a significant correlation between the amount participants consumed and their FDS short score. In the first task, we presented participants with a meat product (r = −0.34, p < .001); in the second task, it was a banana juice (rs = −0.26, p < .01); and in the final task, we presented participants with an insect product (rs = −0.51, p < .001). A regression analysis confirmed that participants’ FDS short score acted as a significant predictor for eating behaviour in the meat (ß = −0.26, p < .05) and the chocolate task (odds ratio = 0.51), however, it did not reach statistical significance in the juice task (odds ratio = 0.66). In this paper, we present two important findings. First, we provide evidence for the influence of food disgust sensitivity on people’s eating behaviour as measured by the amount they consumed. Second, and more importantly, our data support the incremental validity of the FDS short as assessed through its correlation with three behavioural tasks and provide evidence for the suitability of self-report measures such as the FDS short.
The psychology of eating insects: A cross-cultural comparison between Germany and China
Hartmann, Christina; Shi, Jing; Giusto, Alice; et al. (2015)
Food Quality and Preference
Brave, health-conscious, and environmentally friendly: Positive impressions of insect food product consumers
Hartmann, Christina; Ruby, Matthew B.; Schmidt, Philomene; et al. (2018)
Food Quality and Preference

Publications 1 - 10 of 58

Journal: Food Quality and Preference

Abbreviation

Publisher

Journal Volumes

ISSN

Description

Filters

Search Results