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The advent of the digital economy has brought new opportunities to food marketing. In China, many food businesses have begun to use interactions under specific social media topics to open up new sales channels. Green food, as a representative of environmentally related topics, is increasingly influencing consumer choices through online interactions. In light of this, this study collected data from a large group of participants engaged in online green interactions to explore the psychological mechanisms behind consumers' choices of green food in an online context. The findings indicate that online green interactions positively influence the willingness to purchase green food, with environmental self-efficacy and flow experience serving as mediators in this relationship. Information trust and consumer traits act as boundary conditions. This study not only deepens the understanding of food consumer behavior in the digital context, but also provides important references for food companies on how to more effectively utilize online interaction to promote the market expansion of green food. [ABSTRACT FROM AUTHOR]

In recent years, due to growing interest in gut health, the potential benefits of probiotics on the gut have received much attention. Probiotics, now readily available in both dietary supplements and a variety of foods, have become a focal point of consumer health choices. This study aims to explore the impact of consumer-related factors, including socio-demographic profiles, health status, and probiotics knowledge, on the acceptance of probiotics products in Hong Kong. A total of 385 participants engaged in a survey, providing data for an in-depth analysis of how these factors influence attitudes toward probiotics. Findings revealed a general confidence in the safety of probiotics products among respondents; however, there was a noticeable gap in probiotics understanding. The study highlighted a correlation between probiotics knowledge and specific socio-demographic attributes, with higher educational attainment positively linked to greater probiotics awareness. Furthermore, the research indicated that women exhibit higher health consciousness and a greater propensity for probiotics consumption compared to men. Consequently, promoting enhanced probiotics education and fostering increased health awareness are crucial steps to prevent the misuse of probiotics and optimize health outcomes. [ABSTRACT FROM AUTHOR]

Food labels and storytelling are marketing tools used by the food industry to highlight and communicate important product characteristics to consumers. By using these tools, food companies can influence consumers' attitudes toward the product and potentially the likelihood of purchase. In the present study, we investigated how storytelling about an innovative and sustainable organic beef production system influenced participants' preference and acceptance of a veal steak product and, further, if some information characteristics were more important than others for consumer satisfaction. Without being aware that the samples were identical, participants (n = 224) tasted two veal steak samples: one steak sample was presented with information about the production system, and the other without information. Results showed that when the steak sample was presented with product information, compared to without information, it received significantly higher hedonic ratings (overall liking, liking of flavor, and liking of texture). This was likewise reflected in a greater preference for the steak sample when presented with product information. Furthermore, product information was found to positively impact the participants' satisfaction with the steak sample regardless of their preference. Overall, our results suggest that the use of storytelling about the innovative and sustainable product system for veal steaks can positively influence consumers' attitudes toward the product. [ABSTRACT FROM AUTHOR]

Food authentication significantly impacts consumer health and the credibility of Food Business Operators (FBOs). As European regulations mandate the verification of food authenticity and supply chain integrity, competent authorities require access to innovative analytical methods to identify and prevent food fraud. This study utilizes the DNA metabarcoding approach on meat preparations, sampled during an official control activity. It assesses animal and plant composition by amplifying DNA fragments of the 12S rRNA and trnL (UAA) genes, respectively. The results not only confirmed the declared species but also revealed undeclared and unexpected taxa in products labelled as containing a single animal species and various unspecified plant species. Notable findings such as the presence of Murinae, Sus scrofa, Ovis aries, and Pisum sativum could raise public health concerns, compromise consumer choices made for ethical or religious reasons, and reflect the hygienic conditions of the processing plant. This study demonstrates that the DNA metabarcoding approach looks to be a promising support tool for official control authorities to ensure food authenticity and safety, and to develop risk profiles along the supply chain. [ABSTRACT FROM AUTHOR]

Sugar kelp (Saccharina latissma) has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world, and the sensory perception of foods containing sugar kelp must be investigated to increase acceptance in North America. This study evaluated consumers' (n = 99) sensory perception of couscous with increasing amounts of sugar kelp (0% (control), 4%, 6%, 8%, and 10% wt/wt). Furthermore, consumers' purchase intent, liking, and emotional response to couscous with added sugar kelp was evaluated with and without nutritional information. Sugar kelp at 6% incorporation did not impact the consumers' liking scores ("Like Slightly" on the hedonic scale), but at 8% the consumers' liking significantly decreased ("Neither Like nor Dislike"). The 8% and 10% levels of sugar kelp addition led to astringency, bitter, hard, brackish, fishy, and chewy attributes being perceived by the consumers. The consumers identified they preferred samples that had soft, savoury, salty, and bland flavours and disliked samples that were brackish and gritty. The nutritional information did not increase overall liking scores, purchase intent, or emotional response. However, the inclusion of sugar kelp in the couscous did lead to an increased selection of positive emotions like happy, joyful, pleasant, and enthusiastic. Overall, the consumers were interested in foods containing seaweed and believed they were nutritious. The results indicated that sugar kelp could be added to couscous up to 6% wt/wt without impacting overall liking. [ABSTRACT FROM AUTHOR]

The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as "fishy", "milky", and "T-sweet" attributes. IFs with shorter storage times were highly associated with "milky" aromas and "T-sweet" tastes, whereas IFs with longer storage times exhibited a strong correlation with "fishy" and "oxidation" aromas. External preference analysis highlighted that the occurrence of "fishy" and "oxidation" aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of "milky" and "creamy" aromas and "T-sweet" tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF. [ABSTRACT FROM AUTHOR]

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics. [ABSTRACT FROM AUTHOR]

Understanding urban consumers' preferences for rice attributes is crucial for rice breeders, producers, and retailers to meet diverse and evolving market demands. Based on the sample data of 629 rice consumers in Shanghai, China, obtained through the choice experiment (CE) approach, this study uses the mixed logit (ML) model to analyze consumers' preferences and willingness to pay (WTP) for food safety labels, brands, nutritional quality, and taste quality. Furthermore, the latent class (LC) model examines the heterogeneity in consumer group preferences. The research findings highlight that consumers prioritize taste quality as the most crucial attribute, followed by nutritional quality, food safety labels, and brand attributes. The premium rates for superior taste quality, organic certification labels, and green certification labels exceeded 100%. Interestingly, while combining organic certification with well-known international or domestic brands does not uniformly boost consumer preferences, incorporating green certification alongside well-known international or domestic brands significantly elevates those preference levels. Factors such as the external environment, consumption habits, and personal characteristics significantly influence individuals' preferences for rice attributes. Based on these insights, the study puts forth policy recommendations for rice breeders, producers, and retailers. [ABSTRACT FROM AUTHOR]

The Dietary Guidelines for Americans (DGA) recommend twice-weekly consumption of seafood for health benefits, yet many U.S. consumers have historically fallen short of this target. The economic and societal impacts of the COVID-19 pandemic brought concern about further declines in seafood intake. This study evaluated the influence of COVID-19 on seafood intake among U.S. residents, toward understanding potential public health implications. A nationally representative cross-sectional survey of 1200 U.S. residents conducted in June 2021 evaluated the frequency and types of seafood consumed, and purchase methods used, before and during the early stages of the COVID-19 pandemic. The results (weighted data) indicate most U.S. consumers (90%) eat seafood, yet only 19% meet the seafood DGA. The likelihood of meeting the DGA was higher among consumers who were Asian, Black, or Hispanic; older; unmarried; of higher income; familiar with the DGA; choosing seafood for health reasons; and living in Atlantic or Gulf coast states. During COVID-19, some increased seafood intake for health reasons (45%), while others reduced intake due to factors such as cost (29%), limited availability (16%), and challenges with preparation (11%). Fresh salmon (68%), frozen shrimp (59%), and cooked oysters (41%) were most frequently purchased by consumers of these foods. More consumers indicated purchasing wild salmon (62%), shrimp (44%), and oysters (51%) than farm-raised products, though many were unsure. Fewer consumers included seafood in online grocery orders (36%) than meal kit orders (61%) when using these services. Though many consumers continued to eat seafood despite decreased restaurant patronage, most did not reach the intake level needed to maximize health benefits. Educational and marketing efforts promoting the health benefits of seafood and the convenience of procurement via online purchase methods may encourage intake across demographic groups to benefit public health outcomes in the U.S. [ABSTRACT FROM AUTHOR]

This study explored beer consumers' and producers' perceptions of using local fruit and agroindustrial by-products in brewing. An online survey was conducted in Italy with 496 beer consumers and 54 beer producers. The survey assessed sociodemographic information, consumption behavior, and support for brewery neolocalism, along with brewers' perceptions of the sustainability of their breweries. Findings showed high consumers' involvement in sustainable eating and high support for breweries utilizing local resources and operating in a sustainable way. Breweries rated their sustainability practices as moderate, and most of them considered their efforts in using local raw materials and repurposing by-products as "excellent". Both consumers and producers considered beer made with agroindustrial by-products less tasty than those with local fruit (p < 0.05), but no significant difference in willingness to buy was observed (p > 0.05). According to cluster analysis results, the ideal consumer profile for sustainable beers was characterized by a higher proportion of females prioritizing sustainability and local sourcing over sensory quality. Therefore, using local materials or agroindustrial by-products can align brewers' practices with consumers' preferences, enhancing competitiveness and market positioning by fostering a sense of sustainability and locality. [ABSTRACT FROM AUTHOR]

Consumers' involvement in the development of new goods and services is growing, and thus understanding food motives is crucial for various fisheries stakeholders to manage fish value chains. In addition, traceability is becoming more prominent in guiding consumers' behaviour. Yet, the latter can be considered a source of confusion, as the multiplicity of certifications and labelling systems can be overwhelming. A national web-based survey was conducted on a representative sample of Italian and Spanish consumers. From the literature, a set of 13 attributes was chosen to identify the most important factors guiding consumers' choice, and various groups in each population were identified using hierarchical cluster analysis. Our findings provide valuable insights for fish value chain stakeholders, enabling them to optimize fisheries supply chains, educate consumers about diverse fish species, and promote more sustainable decision-making. [ABSTRACT FROM AUTHOR]

China, as the world's largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority of consumers (34.7% of the participants) consume aquatic food twice or more per week, mainly from traditional markets (26%). Most prefer fresh or live products (76%), with 42% seeing no difference between farmed and wild options. Consumption is higher among older, affluent, urban, and coastal residents. Crustaceans, especially shrimp, are frequently consumed species, with growing interest in luxury species like salmon and abalone. Taste and quality emerge as the primary factors motivating consumer choices in aquatic food purchases. Food safety is the primary concern, followed by environmental impact. Notably, 92.4% of participants would pay extra for certified products. Factors influencing a higher willingness to pay include higher income, inland residence, price sensitivity, origin consciousness, and concerns about food safety and the environment. The findings highlight that China's aquatic food industry and consumption can become more sustainable by aligning with consumer preferences for high-quality and diverse aquatic food through both production and import, while also addressing concerns related to food safety and environmental impact. This research provides valuable insights into China's rapidly transforming aquatic food market landscape, offering implications for industry innovation and the promotion of sustainable consumption patterns. [ABSTRACT FROM AUTHOR]

The meat of local livestock breeds often has unique qualities and flavors. In this study, three Shanghai native pig breeds (MSZ, SWT, and SHB) exhibited better meat quality traits than globalized commercial pig breeds (DLY). Subsequently, metabolomic and lipidomic differences in the longissimus dorsi (L) and gluteus (T) muscles of the Shanghai native pig breeds and DLY pig breed were compared using liquid chromatography–mass spectrometry (LC–MS). The results demonstrated that the metabolites mainly consisted of (28.16%) lipids and lipid-like molecules, and (25.87%) organic acids and their derivatives were the two most dominant groups. Hundreds of differential expression metabolites were identified in every compared group, respectively. One-way ANOVA was applied to test the significance between multiple groups. Among the 20 most abundant differential metabolites, L-carnitine was significantly different in the muscles of the four pig breeds (p-value = 7.322 × 10−11). It was significantly higher in the L and T muscles of the two indigenous black pig breeds (MSZ and SWT) than in the DLY pigs (p-value < 0.001). Similarly, lipidomic analysis revealed the PA (18:0/18:2) was significantly more abundant in the muscle of these two black breeds than that in the DLY breed (p-value < 0.001). These specific metabolites and lipids might influence the meat quality and taste properties and lead to customer preferences. Therefore, this study provided insights into the characterization of meat metabolites and lipids in Shanghai native pig breeds. [ABSTRACT FROM AUTHOR]

This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term "Cheese" on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at "Cheese" did not affect choice, while more views of "Plant-based product" slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for "Cheese" and 1% for "Plant-based product". Nutritional claims like "Source of Vitamins B6 and B12" and "Source of Proteins and Calcium" boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) is a precious and healthy ingredient of Mediterranean cuisine. Due to its high nutritional value, the interest of consumers in the composition of EVOO is constantly increasing, making it a product particularly exposed to fraud. Therefore, there is a need to properly valorize high-quality EVOO and protect it from fraudulent manipulations to safeguard consumer choices. In our study, we used a straightforward and easy method to assess the molecular traceability of 28 commercial EVOO samples based on the use of SSR molecular markers. A lack of correspondence between the declared origin of the samples and the actual origin of the detected varieties was observed, suggesting possible adulteration. This result was supported by the identification of private alleles based on a large collection of national and international olive varieties and the search for them in the molecular profile of the analyzed samples. We demonstrated that the proposed method is a rapid and straightforward approach for identifying the composition of an oil sample and verifying the correspondence between the origin of olives declared on the label and that of the actual detected varieties, allowing the detection of possible adulterations. [ABSTRACT FROM AUTHOR]

The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans. [ABSTRACT FROM AUTHOR]

The impact of flaxseed and Ascophyllum nodosum supplementation in ewes during the summer season on the fatty acid and sensory profile and consumer preference for cheese was evaluated. Comisana ewes (n = 32) were divided into four groups: a control (CON) group fed (30 days) with pelleted concentrate, a flaxseed (FS) group fed with whole flaxseed supplementation (250 g/ewe per day), an A. nodosum (AN) group fed with 5% of A. nodosum (into 1 kg/ewe of pelleted concentrate), and an FS + AN group fed with a combination of algae and flaxseed. Pecorino cheeses were analysed after 1 day (curd) and after 45 days (cheese) of ripening. Curd from the FS and FS + AN groups registered higher contents of MUFA, n-3, and n-3/n-6, and lower levels of atherogenic and thrombogenic indexes than curd from the CON and AN groups, as well as a higher content of C18:3n-3, C18:2t9t12, and CLA9c11t, and n-3 and n-3/n-6 fatty acids. Consumers attributed the lowest scores for appearance attributes to AN Pecorino cheese; while Pecorino cheese from FS and FS + AN was judged to have a high-strength flavour attribute and a low rancid, mouldy, and piquant flavour, in comparison with cheese from AN. Flaxseed supplementation could be an effective strategy to improve the nutritional quality of the lipid fraction of cheese without having a detrimental impact on its sensory attributes, especially during the summer season. [ABSTRACT FROM AUTHOR]

People of all age groups consume cookies every day. Consumers' preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g−1, respectively), and Ca (170.45 and 160.68 mg 100 g−1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g−1), Zn (12.25 mg kg−1), Mn (6.28 mg kg−1), Cu (1.95 mg kg−1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg−1), while the no-added rice cookies contained the most Fe (14.30 mg kg−1). Replacing flour with leaf powder increased the cookies' hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity. [ABSTRACT FROM AUTHOR]

Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed. [ABSTRACT FROM AUTHOR]

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods' advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs. [ABSTRACT FROM AUTHOR]

This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information. [ABSTRACT FROM AUTHOR]

In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients. [ABSTRACT FROM AUTHOR]

This research has investigated Italian consumers' preferences for and purchasing behaviors of strawberries utilizing the Best–Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this goal, a survey was conducted on a sample of 496 respondents living in the metropolitan area of Milan (North Italy). The declared preferences of the individuals for 12 strawberry characteristics, divided into intrinsic, extrinsic, and credence attributes, were first measured. A Latent Class Analysis (LCA) was then performed to identify different clusters of consumers according to the individuals' preferences. Subsequently, the heterogeneity of the clusters was tested, using the Chi-square test, and sociodemographic characteristics and purchasing habits were considered. The results suggest that the most important attribute in the choice of strawberries was appearance, highlighting the importance of preserving it throughout the supply chain, followed by one of the increasingly important aspects of diets, which is health benefits. The attribute considered the least important was the brand. This study demonstrates, from a holistic point of view, that sociodemographic characteristics, food habits, and perceptions of different strawberry attributes influence consumers' preferences and behaviors. Practical implications suggest a new prospective for communication marketing strategies for producers, creating a better brand identity and highlighting in their marketing all of the aspects that consumers would like to know about the fruits they choose as quality certifications. [ABSTRACT FROM AUTHOR]

Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products. However, whether consumers will be willing to purchase hybrid products remains uncertain. Therefore, the present study uses a conjoint analysis approach to assess the product features driving the selection of a hybrid hotdog. This approach uncovers factors driving consumers' purchase intentions for hybrid meat products when offered as a choice against 100% plant-based and 100% beef products. In an online survey, participants (n = 454; 45.6% female) were asked to select the product they would be most willing to purchase, varying in four characteristics: protein source, price, fat content, and price. Following this task, participants answered questions related to meat attachment, food neophobia, health, ecological, social, and moral motives regarding food consumption. The results revealed that protein source was the most important factor driving product selection, followed by price, fat, and packaging claims (35%, 24%, 21%, and 20% relative importance, respectively). In this study, hybrid hotdogs were the least preferred to beef and plant-based (−16, −2.5, and 18 part-worth utility, respectively). These product-specific attributes (protein, fat, and price) had distinct relationships with the choices of hybrid, plant-based, and hybrid hotdogs, with these factors together explaining slightly more variability in the selection of hybrid (9%) compared to plant-based (7%) and beef hotdogs (4%). For hybrid hotdogs, protein had the greatest influence (B = −1.2) followed by fat (B = −0.8) and price (B = −0.5). Interestingly, person-related parameters (health, meat attachment, ethics, and food neophobia) had no relationship with the selection of hybrid hotdogs, contrary to plant-based (7%) and beef hotdogs (5%). This influence of the different parameters on the selection of hybrid meat is thought to be due to the lack of consumer knowledge and familiarity with hybrid products. The current understanding of plant-based products may not correspond to hybrid products. Engaging with consumers during the development of these products is critical to ensure consumer acceptance and thus support the transition to a more sustainable diet. [ABSTRACT FROM AUTHOR]

An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers' preferences were further selected for aroma and taste evaluation. Temporal dominance of sensations analysis showed that fruity and fresh attributes were dominant, while sour and fruity sweet were dominant tastes during consumption. β-Damascenone, β-ionone, and linalool contributing to floral perception, γ-decalactone, ethyl cinnamate, and isoamyl acetate contributing to fruity perception, and menthol contributing to fresh perception were confirmed by odor activity value analysis. Running affected the nasal air flow and the saliva secretion, resulting in the flavor perception changing from fruity sweet, sweet, and fruity to sour because the recognition threshold decreased for sweet, fruity, floral, and fresh flavors and increased for saltiness, astringency, and sour tastes. [ABSTRACT FROM AUTHOR]

The consumption of edible vegetable oil is an important source of essential fatty acids and vitamin E for the human body. Guiding residents to consume scientifically and reasonably control the intake of edible oils is an important part of promoting the construction of a healthy China. Currently, Chinese residents have an insufficient understanding of the scientific consumption of edible oils, leading to an intake exceeding the dietary recommendations, resulting in excessive fat intake and increasing the risk of chronic diseases such as obesity and cardiovascular diseases. Based on the Theory of Planned Behavior (TPB) and using Structural Equation Modeling (SEM), this study analyzed the cognitive preferences and willingness to pay a premium for edible vegetable oils among urban consumers in China. The survey included 1098 Chinese urban consumers of vegetable oils. The research found that attitudes, health value, monetary value, and environmental endowment of urban residents are the main predicting factors of the intention to purchase high-quality vegetable oils. This study confirms the applicability of the Theory of Planned Behavior in the consumption of high-quality vegetable oils and provides theoretical contributions and insights for Chinese enterprises and policymakers in formulating marketing strategies for vegetable oils. [ABSTRACT FROM AUTHOR]

The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers' perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers' perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations. [ABSTRACT FROM AUTHOR]

Fungal infestations, particularly from Rhizopus stolonifer, pose significant post-harvest challenges for strawberries, compromising their shelf life and quality. Traditional preservation methods, including refrigeration, offer limited protection against such pathogens. This study introduces an innovative approach, utilizing edible films infused with Bacillus subtilis strains GOS 01 B-67748 and HFC 103, known for their antifungal properties. We demonstrate that these bioactive films not only inhibit fungal growth effectively but also enhance the preservation of strawberries at varying temperatures. The inclusion of Bacillus subtilis in edible films represents a significant advancement in extending the viability of strawberries, surpassing the efficacy of conventional methods. Our findings suggest a promising avenue for natural, safe food preservation techniques, aligning with current consumer preferences for additive-free products. This research contributes to the broader understanding of microbial-based food preservation strategies, offering potential applications across a range of perishable commodities. [ABSTRACT FROM AUTHOR]

This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of the nutritional composition of the developed RPFP variants with a commercial benchmark reveals significant differences: the protein content in the herbal flavor variant is found to be 28.97%, which is lower than the 40.17% found in the commercial benchmark, while the fat content in the spicy flavor variant is measured at 19.51%, exceeding the 10.60% present in the benchmark. Additionally, the herbal flavor boasts a superior dietary fiber content of 14.23%, highlighting the intricate relationship between nutritional content and sensory attributes, which is critical in online retail, where physical product evaluation is not possible. Our comprehensive approach, evaluating both nutritional and sensory dimensions, introduces a novel perspective to the adaptation of traditional food products for e-commerce, addressing a gap in the literature. Despite this study's limitations, including a focused market analysis and constrained sample size, our findings offer valuable insights into enhancing product quality and integrity in the digital marketplace, positioning RPFP for competitive success while suggesting directions for future research. [ABSTRACT FROM AUTHOR]

This work aimed to assess how different cumulative levels of Spirulina (Arthrospira platensis) intake influence individual broiler meat quality parameters, nutritional value and health-related traits. The data analysed showed varying cumulative Spirulina intake levels, ranging from 3.46 to 521 g/bird, with large changes in meat traits. The key findings indicate that Spirulina intake significantly enhances meat colour, primarily due to its rich carotenoid content. However, this enhancement shows a saturation effect at higher intake levels, where additional Spirulina does not further improve the colour. Regarding the meat nutritional profile, Spirulina increases beneficial n − 3 polyunsaturated fatty acids and reduces lipid oxidation. These effects on meat, however, are not linear and become more complex at higher microalga intake levels. Regarding meat sensory attributes, moderate Spirulina levels positively influence flavour and texture. Still, higher levels may lead to changes not universally preferred by meat consumers, highlighting the need for balanced Spirulina inclusion in diets. Optimal Spirulina cumulative intake levels must be identified to balance meat's nutritional benefits with consumer preferences. Additionally, ensuring Spirulina's purity and adherence to regulatory standards is essential for consumer safety and market access. These findings provide valuable insights for poultry nutritionists and the food industry, emphasising the necessity of a balanced approach to Spirulina's incorporation in poultry diets. [ABSTRACT FROM AUTHOR]

The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained were comprehensively analysed using Mixolab equipment, evaluating the nutritional, rheological, and enzymatical aspects. The results underscore the substantial potential of FPH as a high-quality protein source evidenced by its polyphenol content and antioxidant value. Moreover, the utilisation of hydrolysed proteins from fish emerges as a viable strategy for reducing the water footprint in food production. Thus, FPH flour showed a protein content of 80.21%, a polyphenol content of 1452 mg GAE/100 g, and an antioxidant activity of 294 mg TE/100 g. While the bread samples made from wheat flour mixed with FPH exhibited a satisfactory rheological behaviour, the presence of an aftertaste and the pronounced fish aroma impacted consumer acceptance. Notably, only the bread sample with 1.5% added FPH met the organoleptic preferences of the consumers, receiving a commendable total acceptability score of 6.2. Additionally, this sample demonstrated favourable results in texture analysis and exhibited an extended shelf life compared to that of the control sample. [ABSTRACT FROM AUTHOR]

(1) Background: This study examines diverse food choices and sustainable consumption behavior across four generations of Poles: Baby Boomers, Generation X, Generation Y, and Generation Z. (2) Methods: The research employed an online survey with a quota sample of 1000 individuals, representing the Polish population in terms of gender, residence, and education (categorized into two groups). (3) Results: For Poles, the crucial factors in food selection were product quality (69.0%), price (68.6%), and information about the product's composition (41.0%). Older cohorts (Baby Boomers and Generation X) prioritized food quality, while younger generations (Generation Y and Generation Z) emphasized price. Statistically significant differences emerged between generations regarding the product's country of origin, with older generations emphasizing its importance more. The oldest group (Baby Boomers) considered ecological certification most important. As much as 85.9% of Poles checked product expiration dates while buying products, and 82.8% bought only as much as they needed. Baby Boomers most often exhibited these two behaviors and can be considered the most responsible among all generations. (4) Conclusions: This article highlights the importance of comprehensive sustainability efforts in the context of food choices. It takes into account the socio-cultural and historical circumstances of each generation that influence their consumer habits. [ABSTRACT FROM AUTHOR]

In China, milk is promoted both as an optimal food and gift for older adults. To understand the product factors affecting older Chinese adult milk choices, choice simulations and surveys were conducted in Beijing, Shanghai, Guangzhou, Chengdu, and Shenyang, China. Participants (n = 1000, aged 45–55 years old and 65–75 years old) were asked to choose one milk product out of eight alternatives for self-consumption and gifting, respectively, and to indicate product factors under their considerations. Results showed that, for self-consumption, the top four most popular milk products (two with domestic brands and two with international brands) were chosen by 84.9% of the participants. Females and younger participants were more open to international brands than their counterparts. Popular milk products differed across cities, potentially due to brand familiarity. Brand (85.9%), on-the-pack, nutrition-related well-being messaging (72.9%), price (63.1%), shelf-life (63.0%), and production date (57.6%) were the most frequently reported product factors considered when choosing milk. More males considered price than females (66.9% vs. 60.0%, p = 0.02). Female and older participants showed greater concern for certain detailed product factors, such as production date and shelf-life, than their counterparts. Variation across cities was limited, with participants in Chengdu and Shenyang showing less concern for certain product factors such as on-the-pack, certificate-related well-being messaging. When milk products were chosen as a gift, although overall milk choice ranking remained similar, package style received increased attention (32.0% vs. 40.8%, p < 0.01), whilst all other product factors, especially price (63.1% vs. 49.5%, p < 0.01), were considered by significantly fewer participants. These findings provide valuable marketing insights, helping to understand consumer preferences and considerations in the process of milk purchase decision-making. [ABSTRACT FROM AUTHOR]

The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5–6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w/w) or agave syrup (4.5% w/w). The high-protein yoghurts were made with stevia (0.04% w/w), xylitol (6% w/w) or honey (6% w/w). Sucrose (6% w/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (>1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts. [ABSTRACT FROM AUTHOR]

Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested. [ABSTRACT FROM AUTHOR]

Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage's texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including un-hulled to hulled Djulis ratios of 0, 50, 100% (A), backfat-to-lean meat ratios of 0/100, 30/70, 50/50% (B), cooking temperature of 55, 75, 95 °C (C), and nitrite content of 0.03, 0.05, 0.07 g/kg (D) on products' sensory and physicochemical properties. The optimal Taguchi formulation was then verified and compared with conventionally formulated sausage (original sausage) in terms of hardness, springiness, gumminess, CIE color values, and peroxide value (POV). The optimal formulation was A3B2C2D3, which consisted of 16.8% hulled Djulis, 30/70 backfat-to-lean meat ratio, 75 °C cooking temperature, and 0.03 g/kg nitrite content. The most influential independent parameters were identified as B > A > C > D, placing Djulis incorporation as the first runner-up, just after the backfat-to-lean meat ratio. Optimized condition verification identified the Signal-to-Noise ratio (S/N) of 16.63. Comparing the optimized Djulis-enriched sample and the original sausage indicated similar CIE L*, a*, b*, hardness, and springiness but different gumminess according to Texture Profile Analysis (TPA). The Djulis-enriched sausage at the optimized formulation had a significantly lower POV compared to the control sample (4.65 vs. 9.64 meq/kg), which was found to be correlated with Djulis antioxidant effects with 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical antioxidant activity of 62.37%. This suggests that Djulis effectively mitigates sausage organoleptic deterioration. Djulis sausage, with natural antioxidants and reduced fat content, could cater to consumer preferences and enhance the market for the food industry and indigenous farmers. [ABSTRACT FROM AUTHOR]

For Lentinula edodes, its characteristic flavor is the key determinant for consumer preferences. However, the tissue-specific volatile flavor variations of the fruiting body have been overlooked. Here, we comprehensively investigated the volatile flavor profiles of different tissues, including the pileus skin, context, gill, and stipe of the fruiting body, of two widely cultivated L. edodes strains (T2 and 0912) using the gas chromatography–mass spectrometry (GC–MS) technique combined with a multivariate analysis. We show that the eight-carbon and sulfur compounds, which represented 43.2–78.0% and 1.4–42.9% of the total volatile emissions for strains 0912 and T2, respectively, dominated their volatile profiles. Compared with strain T2, strain 0912 had a higher total content of eight-carbon compounds but a lower total content of sulfur compounds in the fruiting body. The sulfur compounds represented 32.2% and 42.9% of the total volatile emissions for strains 0912 and T2, respectively. In contrast, they constituted only 1.4% in the stipes of strain 0912 and 9.0% in the skin of strain T2. The proportions of the predominant C8 compounds (1-octen-3-one, 1-octen-3-ol, and 3-octanone) and sulfur compounds (lenthionine, 1,2,4-trithiolane, dimethyl disulfide, and dimethyl trisulfide) changed depending on the tissues and strains. Using machine learning, we show that the prediction accuracy for different strains and tissues using their volatile profiles could reach 100% based on the highly diverse strain- and tissue-derived volatile variations. Our results reveal and highlight for the first time the comprehensive tissue-specific volatile flavor variations of the L. edodes fruiting body. These findings underscore the significance of considering strain and tissue differences as pivotal variables when aiming to develop products with volatile flavor characteristics. [ABSTRACT FROM AUTHOR]

Plant-based milk (PBM) has become increasingly popular due to its environmental sustainability, health benefits, ingredient abundance, and unique taste. This study aims to identify the main factors that affect consumer preferences and attitudes towards PBM, and to examine the effect of consumer attitudes including environmental awareness, health consciousness, and food neophobia on WTP. We use the double-bounded dichotomy choice (DBDC) method to calculate consumers' willingness to pay (WTP) for PBM. We find that the appearance, taste, nutritional value, and environmental benefits of PBM significantly increase consumers' WTP for it. Consumers with high environmental awareness are more likely to perceive PBM as environmentally friendly and are willing to pay a higher price for it. Consumers with high health consciousness tend to value the environmental benefits of PBM and prioritize purchase convenience, as it aligns with their health-conscious lifestyle, leading to a higher WTP for PBM. The results of our study can help design effective strategies to market plant-based milk and develop sustainable and healthy food systems. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea's legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea's food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content. [ABSTRACT FROM AUTHOR]

This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids and water. Support vector regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization and the radial base kernel (non-linear SVR model). This process involved partitioning the data into calibration (67%) and prediction (33%) subsets using the SPXY algorithm. The model parameters were optimized via a hybrid algorithm based on particle swarm optimization (PSO) to effectively minimize the root-mean-square error (RMSECV) derived from five-fold cross-validation and ensure the attainment of optimal model performance and predictive accuracy. The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616–0.9955) and low RMSE values (0.0400–0.1031). The prediction set's relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig meat aroma, hardness, fat color and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment. Such advancements have the potential to benefit both the research community and the meat industry by closely aligning their practices with consumer preferences and expectations. [ABSTRACT FROM AUTHOR]

Pigs are a primary source of meat, accounting for over 30% of global consumption. Consumers' preferences are determined by health considerations, paying more attention to foodstuffs quality, animal welfare, place of origin, and swine feeding regime, and being willing to pay a higher price for a product from a certain geographical region. In this study, the isotopic fingerprints (δ2H, δ18O, and δ13C) and 29 elements of loin pork meat samples were corroborated with chemometric methods to obtain the most important variables that could classify the samples' geographical origin. δ2H and δ18O values ranged from −71.0 to −21.2‰, and from −9.3 to −2.8‰, respectively. The contents of macro- and micro-essential elements are presented in the following order: K > Na > Mg > Ca > Zn > Fe > Cu > Cr. The LDA model assigned in the initial classification showed 91.4% separation of samples, while for the cross-validation procedure, a percentage of 90% was obtained. δ2H, K, Rb, and Pd were identified as the most representative parameters to differentiate the pork meat samples coming from Romania vs. those from abroad. The mean values of metal concentrations were used to estimate the potential health risks associated with the consumption of pork meat The results showed that none of the analyzed metals (As, Cd, Sn, Pb, Cu, and Zn) pose a carcinogenic risk. [ABSTRACT FROM AUTHOR]

Although previous research has identified that consumers are willing to pay for traceability, it remains unknown which types of traceability information might have the highest value, and whether consumers have an intrinsic value for blockchain technology above and beyond the instrumental value of providing traceability. A choice experiment was conducted with over 1500 consumers in Hong Kong, South Korea, and the U.S. In all three countries, consumers were willing to pay premiums for beef with traceability related to all parts of the supply chain, country of origin, and temperature history; however, the preference ordering of beef from different countries varied across Hong Kong, South Korea, and the U.S. The intrinsic value of using blockchain to deliver traceability information differed by country and by attribute, and consumers in the U.S. were most sensitive to the information describing blockchain technology. Even when traceability conveys negative information, such as temperature rising above safe levels for a short period, we find that consumers prefer knowing to not knowing, suggesting uncertainty and ambiguity aversion. [ABSTRACT FROM AUTHOR]

The Dietary Guidelines for Americans (DGA) recommend twice-weekly consumption of seafood for health benefits, yet many U.S. consumers have historically fallen short of this target. The economic and societal impacts of the COVID-19 pandemic brought concern about further declines in seafood intake. This study evaluated the influence of COVID-19 on seafood intake among U.S. residents, toward understanding potential public health implications. A nationally representative cross-sectional survey of 1200 U.S. residents conducted in June 2021 evaluated the frequency and types of seafood consumed, and purchase methods used, before and during the early stages of the COVID-19 pandemic. The results (weighted data) indicate most U.S. consumers (90%) eat seafood, yet only 19% meet the seafood DGA. The likelihood of meeting the DGA was higher among consumers who were Asian, Black, or Hispanic; older; unmarried; of higher income; familiar with the DGA; choosing seafood for health reasons; and living in Atlantic or Gulf coast states. During COVID-19, some increased seafood intake for health reasons (45%), while others reduced intake due to factors such as cost (29%), limited availability (16%), and challenges with preparation (11%). Fresh salmon (68%), frozen shrimp (59%), and cooked oysters (41%) were most frequently purchased by consumers of these foods. More consumers indicated purchasing wild salmon (62%), shrimp (44%), and oysters (51%) than farm-raised products, though many were unsure. Fewer consumers included seafood in online grocery orders (36%) than meal kit orders (61%) when using these services. Though many consumers continued to eat seafood despite decreased restaurant patronage, most did not reach the intake level needed to maximize health benefits. Educational and marketing efforts promoting the health benefits of seafood and the convenience of procurement via online purchase methods may encourage intake across demographic groups to benefit public health outcomes in the U.S.

In Africa, rice has always been a staple food in some countries and the fastest growing food source there. In the Democratic Republic of Congo (DRC), in terms of cereal production, rice is ranked second after maize and is an important source of income for the rice farmer. The objective of this study was to analyze and understand consumers' preferences and behaviors towards local and imported rice in the South Kivu and Tanganyika provinces, DRC. Data collected on 1565 rice-consuming households in eastern DRC showed that there is a great opportunity for the rice value chain and food policy development, and the promotion of local rice consumption. Consumers focus on local rice because it is cheaper, but it does not always meet their desired needs. Indeed, only urban consumers were more willing to pay for higher-quality rice. The development of the demand for local rice calls for strong investment in improving production, post-harvest practices, and market aspects. It was found that over 90% of rice consumers know about local rice production and over 84% have consumed it. In rural areas, there is typically lower consumption of imported rice. However, as households require more rice, they tend to rely more on imported varieties due to their availability in the market. The most preferred rice attributes were flavor, aroma, purity, swelling capacity, breakage rate, and whiteness. Therefore, rice producers should consider the habits and needs of consumers to improve market demand. In addition, good packaging, labeling, and marketing can also enhance local rice preference and competitiveness in South Kivu and Tanganyika provinces in eastern DRC. The findings of this study indicated that research aimed at improving local rice varieties with regard to yield, disease resistance, and organoleptic qualities could enable the population to consume more locally produced rice, which is often more affordable than imported rice. This could in turn significantly reduce the need for rice imports. These results suggest that research carried out to improve the yield and organoleptic qualities of local rice in this area can allow it to be more competitive on the market and can reduce the importation of rice. [ABSTRACT FROM AUTHOR]

In a prepurchase situation, consumers base their choice decision on external fruit characteristics, from which they infer internal characteristics. This study investigates consumer preference for pomegranate appearance using a choice-based conjoint analysis with 320 participants. We created 27 images of pomegranates that differed in varietal characteristics: colour (yellow, bicoloured, and red), shape (round, oval, and flattened), and calyx shape (open, semi-open, and closed). Colour was by far the most important factor for consumers, followed by fruit shape and calyx shape. Two preference profiles were identified. Most consumers liked bicolour and red pomegranates equally, and rejected yellow ones, while a smaller group concentrated their choice on bicolour pomegranates. In terms of fruit and calyx shape, oval and flattened fruit and open calyx were the most preferred by both consumer groups. Barriers and drivers for consumption were also investigated. There is still plenty of room to increase pomegranate consumption. Greater availability of pomegranates and ready-to-eat arils in grocery shops, obtaining new unseeded/easier-to-peel varieties, and providing a sensory label would help to overcome current barriers. Marketing campaigns should focus on a pomegranate's health benefits and its versatility in consumption. [ABSTRACT FROM AUTHOR]

Consumers' recognition and understanding of food characteristics can have an important role when making purchase decisions. The current study analysed consumer preferences for bread, an important food in the diets of Central European countries. The study included a conjoint experiment on a representative sample of 547 adult consumers in Slovenia. The following bread attributes: functional ingredients (chia seeds, linseed, quinoa, and Tartary buckwheat); nutritional claims (low salt, high fibre, and high protein); and other claims (organic, free from additives, flour from Slovenia, and wholegrain) were studied. The results showed the strongest relative importance for functional ingredients (a mean relative importance of 83.9%). In addition, a deeper insight into consumer preference was investigated by a recently developed modular instrument for food-related lifestyles. Latent class cluster analysis (LCA) enabled the identification of four consumer segments (uninvolved, conservative, health-conscious, and moderate) with different preferences toward selected functional ingredients, nutrition, and other claims. The results provide insights that allow for a better understanding of consumer preferences for functional ingredients and claims, and new perspectives for bread marketing to different consumer segments based on food-related lifestyles. Identifying the drivers that affect bread purchasing and consumption can support reformulation activities and product promotion in the direction of reinforcing healthier food choices. [ABSTRACT FROM AUTHOR]

To advance sustainable food systems, it is necessary to explore consumer preferences and valuations of sustainable food labels. This study utilizes a discrete choice experiment to examine consumers' willingness to pay for various sustainable labels using a 12 oz ground coffee package and investigates the impact of altruism orientation on consumer valuation of sustainable coffee. The results from US consumers surveyed in spring 2020 indicate that the USDA organic claim commands the highest price premium, followed by the Carbon Trust and Fairtrade labels. Furthermore, individuals' altruism orientation positively and significantly influences their preference and willingness to pay for sustainable labels, with selfless individuals valuing them more. These findings offer insights into effectively promoting sustainable food consumption through targeting consumer subgroups and prioritizing fair trade and organic foods over newer green labels. [ABSTRACT FROM AUTHOR]

This study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption habits, knowledge about the pig breed, and socio-demographic characteristics. In this study, the independent samples t-test and ANOVA were conducted to determine the significant differences between the most important attributes in the purchase of cured Black Slavonian Pig products and the socio-demographic characteristics, consumption, and purchase habits of the respondents. Statistically significant differences were found between the studied intrinsic (color, odor, fat content, and salt content) and extrinsic variables (production method, brand, quality mark, and origin) in relation to the socio-demographic characteristics of the respondents (gender, age, employment status, number of household members, and number of children under 15 in the household) and place of purchase, knowledge about the breed, and frequency of consumption of Black Slavonian Pig meat and products. Principal component analysis (PCA) and cluster analysis (CA) were used to determine the consumer segments. Based on the responses received, three homogeneous consumer segments were identified: intrinsically oriented meat consumers, extrinsically oriented meat consumers, and uninterested meat consumers. The information obtained in the study is important for producers and retailers, as they can use our findings to develop successful marketing tools and different marketing strategies to promote cured Black Slavonian Pig products. [ABSTRACT FROM AUTHOR]

Current production standards and communication campaigns about animal welfare in relation to beef strongly emphasise the "humane" rearing of cattle. Aspects such as transport and slaughtering conditions are often overlooked in both production standards and communications with consumers. Long transport routes and conventional slaughtering can cause significant stress to animals and have negative impacts on their welfare and on meat quality. On-farm slaughter can address these criticisms. Communicating the value of low-stress slaughtering conditions like on-farm slaughtering may offer significant sales potential for a premium market segment. In this study, we explore consumers' preferences and willingness to pay for beef that is slaughtered on-farm rather than in conventional abattoirs. We conducted an online survey (n = 400) in 2022, with a sample that is representative of the German population with respect to gender, age, income and education. Our survey included a discrete choice experiment for the purchase of minced beef, incorporating product attributes that influence purchase decisions. These included: price, information on the social, economic and environmental benefits of regional production, different production standards (conventional/organic) and information on on-farm slaughtering. Our findings indicate that consumers derive the highest utility from a low price, followed by information about on-farm slaughtering. Participants indicated a preference for information on high animal welfare over high beef quality. We conclude that highlighting on-farm slaughtering could be a significant benefit in marketing premium beef products. [ABSTRACT FROM AUTHOR]