Jeannette Nuessli Guth


Last Name

Nuessli Guth

First Name

Jeannette

ORCID

0009-0001-4809-5120

Organisational unit

02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology

Filters

2023 - 20253
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Publications 1 - 3 of 3
  • Consumers' perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years
    Item type: Journal Article
    Runte, Maren; Nuessli Guth, Jeannette; Ammann, Jeanine (2024)
    Food Quality and Preference
    Aiming to minimise environmental impacts, diets with reduced consumption of animal products have increased strongly in recent years. These changes give rise to innovative developments in the plant-based market. In this study, we aimed to investigate these changes by looking at the linguistic discourse on plant-based alternatives in three countries. We chose the USA as the country with the highest meat consumption and India as the country with the highest percentage of vegetarians. For both countries, we analysed linguistic data from the most read English newspapers over the last two years. As a third country, we chose Switzerland, where a lot of plant-based innovation is currently happening. Additionally, we performed a longitudinal analysis on Swiss data from the last ten years to more closely examine this recent period of plant-based innovation. With that, we focused on consumer perception of plant-based products by analysing the linguistic discourse and thereby contrast the available data from the literature that was mainly obtained through interrogation of consumers. Cross-cultural comparison reveales that in all three countries, there is a distinct focus on meat (alternatives). Dairy alternatives seem to play a minor role in the discourse. In the USA, appearances matter (food stylist), the Indian discourse includes the aspects health ("skin", "hair") and wealth (prices) and the Swiss discourse includes sustainability. Longitudinal analysis of the Swiss discourse over the last ten years revealed that there was an overall increase of the discourse and a connection to the ongoing political debate. Our study suggests that plant-based products are not only part of the sustainable transition but can also be a lifestyle choice. Overall, the study highlights cross-cultural differences and similarities in the language used about plant-based alternatives and discusses some implications.
  • Experimental validation of the food disgust scale using olfactory stimuli
    Item type: Journal Article
    Ammann, Jeanine; Egolf, Aisha; Nuessli Guth, Jeannette; et al. (2023)
    Food Quality and Preference
    Individual disgust reactions can be elicited through different types of sensory stimuli. Most well-known scales measuring disgust are text-based, thus more cognitive stimuli. This study aimed to validate the food disgust scale using olfactory stimuli related to food. For this, 150 participants were invited to our lab to rate different odours for the level of disgust evoked. Exploratory factor analysis (principal axis factoring) revealed two factors. The seven more disgusting items loaded on a first factor, whereas the two less disgusting items loaded on a second factor. The seven items loading on Factor 1 had acceptable reliability (Cronbach's α = 0.73, McDonald's Ω = 0.72). Further, Factor Score 1 was significantly correlated with the FDS short, a food disgust sensitivity questionnaire (r = 0.40, p <.001). We conclude that food disgust sensitivity can help predict individuals’ odour perception and our data support the incremental validity of the FDS short. Our study is the first to validate the FDS short using olfactory stimuli. Finally, our study indicates that there is significant potential for the creation of a food disgust odour scale.
  • Oat protein nanofibril–iron hybrids offer a stable, high-absorption iron delivery platform for iron fortification
    Item type: Journal Article
    Zhou, Jiangtao; Gowachirapant, Sueppong; Zeder, Christophe; et al. (2025)
    Nature Food
    Iron deficiency and anaemia affect two billion people globally. Iron fortification can help to treat anaemia, but most current fortificants are limited by low absorption and/or poor sensory properties. Here we introduce oat protein nanofibrils (OatNF) carrying ultrasmall iron nanoparticles that are engineered to carry iron in ferrous or ferric form. In a prospective cross-over stable-isotope absorption trial in young iron-deficient women (n = 52), OatNF reduced with sodium ascorbate carried mainly ferrous iron and showed high fractional absorption with water and with polyphenol-rich food, showing 1.76- and 1.65-fold higher absorption, respectively, compared with ferrous sulfate. When sodium hydroxide was used as the reducing agent, OatNF carried mainly ferric iron, which was also well absorbed and featured good sensory properties in reactive food matrices. OatNF hybrids offer a plant-based strategy for delivering highly bioavailable iron for food fortification.
Publications 1 - 3 of 3