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Consumer acceptance when substituting potato with Thai sweet cassava in frozen hash brown was assessed. The most popular commercial potato hash brown was selected as the benchmark. Results revealed consumer preferred small round 1 inch diameter with reduced oil absorption and crispy outside and soft inside. The optimal formula for hash browns was determined, replaced potato with sweet cassava and applied various alterations of cooking method and cooking time. Sweet cassava hash browns showed promise over the benchmark with the unique flavor of cassava, less salty taste and an acceptable level of greasiness. However, cassava hash browns contained high fiber levels that reduced consumer acceptance. [ABSTRACT FROM AUTHOR]

This study explores the transformative potential of 3D-printing, specifically Fused Deposition Modeling in the fashion industry with a focus on jewellery production. The research highlights the advantages of 3D printing over traditional fabrication methods, emphasising its design flexibility and ability to create intricate, customised pieces. This study involved designing various jewellery pieces using commercial design software such as Rhinoceros and Adobe software, followed by 3D printing with a commercially available inexpensive FDM printer. The research identified key challenges in the 3D printing process, including material limitations, print speed, and quality issues. Further, an online survey conducted among 152 respondents revealed a significant interest in 3D-printed jewellery, with customisation and design uniqueness being the primary factors influencing purchase decisions. The findings of this work underscore the need for further exploration of 3D printing applications in fashion, particularly in education and historical jewellery recreation, to maximise its potential and address industry-specific challenges. [ABSTRACT FROM AUTHOR]

Consumer concerns about food and plastic packaging waste have led government and industry to seek alternatives prioritizing the environment while keeping safety, quality, shelf-life, and price. These consumer concerns were examined with a focus on fabrication technologies, current and proposed applications, and consumer acceptance of edible coatings, biodegradable packaging, and nanomaterials. A survey (N = 441) analyzed responses by subpopulations (generation, location, education level, and food-related careers). Consumers prioritize quality (95%), price (83%), and nutritional value (74%), but willingness to consume and pay extra for them varied by generation and location. Younger consumers showed openness to new technologies, indicating an attractive potential niche market for edible coatings. Positive comments highlighted environmental, health, and shelf-life benefits, while concerns include aversion towards new technologies and health risks. Biodegradable packaging is widely accepted, presenting business opportunities to meet sustainable demands, though cost and quality worries remain. Addressing these concerns is crucial for broader adoption. Highlights: Key purchase factors for packaged food products are quality, price, and nutritional value Baby boomers' show a lower willingness to consume foods with edible coatings Willingness to consume edible coatings varies with geographical location Environment, health, curiosity, quality, & shelf-life drive positive edible coating/nanoparticles views Food safety, new technology aversion, and price drive negative edible coating/nanoparticles views [ABSTRACT FROM AUTHOR]

Maize and sorghum have been recognized for their nutritional and agricultural properties and relevance. The primary objective of this research was to evaluate the phenolic content, antioxidant capacity (AC), and sensory attributes of gluten-free bread elaborated with nixtamalized sorghum and maize. Phenolic content was evaluated by Folin-Ciocalteu method and antioxidant capacity was assessed by ABTS (2,2'-azino-bis (3-ethylbenzthiazo-line-6-sulfonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl). The phenolic content of the bread samples ranged from 1.23–3.67 and from 2.41 to 6.22 mg GAE (gallic acid equivalents)/g sample for maize and sorghum breads, respectively. The AC was assessed using ABTS and DPPH radical, results of this parameter presented a strong correlation with phenolic content. Also, with the ABTS methodology lower values of AC were obtained. Breads elaborated with nixtamalized flours have antioxidant capacity. Among the breads evaluated, sorghum breads received higher overall acceptance as compared to maize breads and higher values of phenolic content and AC. [ABSTRACT FROM AUTHOR]

SUMMARY: Dong Tao Chicken is a variety of chicken indigenous to Vietnam. Particularly from Hong Yen, in Northern Vietnam. Dong Tao is well known for its exorbitant prices. Dong Tao chicken's high selling price is influenced by a number of reasons, including outstanding meat quality, great consumer interest, and limited availability. The size of the leg bones distinguishes Dong Tao from other species of chicken. Huge leg bones cause the growth of large muscles, resulting in a significantly greater leg morphology than other varieties of chicken in general. No research report is currently available that comprehensively compares Dong Tao chicken to any other variety. As a result, this paper discusses the structure and morphology of Dong Tao in comparison to other poultry breeds, as well as its breeding methods, nutritional value content, and processing techniques. According to literary studies, Dong Tao Animal Husbandry is generally practiced in traditional and semi-cultural methods. Dong Tao has similar nutritional value as other chickens. Furthermore, like other chicken meat chain manufacturing, Dong Tao has at least four subsystem limits. Highlight: Dong Tao chicken is a large chicken with a body weight of 3.3–3.5 kg for males, and 2.8 kg for females. Dong Tao chicken is well known in Vietnam due to its distinctive appearance and delicious flavour. Dong Tao chicken is mostly consumed by the Vietnamese people because of it being bred as a pet that symbolises prosperity and social status for hundreds of years by wealthy families in Vietnam. Dong Tao has similar nutritional value as other chickens. One of the major subsystem boundaries of Dong Tao Chicken meat production chains is poultry farms. [ABSTRACT FROM AUTHOR]

The growth of e-commerce has led to an increase in delivery options, and various innovations, such as autonomous delivery robots (ADRs) are being developed to meet the important challenges of the last mile. Currently, in the testing state, consumer acceptance remains relatively unknown. This study aims to identify the factors that affect the level of consumer acceptance of autonomous robotic delivery in urban areas using consumers' current knowledge of this technology. To answer this question, the factors that negatively or positively influence user acceptance are first determined, and then the validity of the relationships between the factors and user acceptance are tested empirically. The results show that participants of this study are neutral to ADRs, which is reasonable for newly developed technology. Utilitarian factors, such as performance expectancy, are the most important for potential users, followed by social influence, trust in technology, and innovativeness. Price sensibility, perceived risk, and hedonic motivation do not seem to affect the acceptance of ADRs at the current stage of development, whereas effort expectancy shows an atypical negative effect on the behavioural intention to use this technology. However, this study has several limitations that need to be considered, notably the small sample size, which does not allow the generalisation of the results to the French population. [ABSTRACT FROM AUTHOR]

Augmented reality (AR) technology is expanding into the restaurant industry, yet the use of AR menus has not been investigated yet. The purpose of this research is to study consumers’ perceptions of the use of AR menus in restaurants. A research model grounded in the Technology Acceptance Model (TAM) was used for the study. After 368 responses were collected through an online self-administered survey, multiple regression analyses were performed to explore the impact of factors on customer intention. The results of the study indicated that perceived usefulness, perceived innovativeness, subjective norm, perceived enjoyment, and perceived benefit influenced customer intention. In addition, it was found that there are gender differences in consumer intention. Managerial and theoretical implications are discussed; limitations and recommendations for future study are also provided. [ABSTRACT FROM AUTHOR]

The present study investigated the effect of polyphenol-rich Strobilanthes crispus extract (SCE) fortification at various concentrations on yogurt. Proximate data revealed that the moisture, carbohydrate, and protein content decreased as the SCE concentration increased while fat and ash content remained unaffected. A significant decrease in pH, color (L*, a*, b*), and viscosity was noticed across all SCE-fortified yogurts. With an increasing concentration of SCE, a concomitant increment in the total phenolic content (TPC) and antioxidant activity of yogurts was observed albeit statistically insignificant. A weak, positive correlation was found between TPC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The starter culture (L. bulgaricus and S. thermophilus) remained viable above log 7 CFU/mL for fortified concentrations. The consumer acceptance of SCE-fortified yogurt and the control was similar. Overall, this study suggested that SCE could serve as a potential functional ingredient in yogurt and fortification of SCE at 20% is deemed optimal. [ABSTRACT FROM AUTHOR]

AbstractThis review systematically explores the pivotal role of food science and technology as a support for Phenylketonuria (PKU) dietary management. It delves into the genetic and metabolic underpinnings of PKU, highlighting the crucial need for stringent dietary regulation to manage phenylalanine levels and mitigate neurological complications. Through bibliometric analysis and current product evaluations, it identifies trends in PKU food research, emphasizing recent innovations in food formulations such as glycomacropeptide (GMP) supplements and higher appealing low-phenylalanine food products. Furthermore, it accentuates the sensory and consumer aspects of PKU dietary solutions, underscoring the importance of palatability for adherence. Notably, the review introduces 3D food printing as an emerging technology for creating personalized, nutrient-optimized, and sensory-appealing foods for PKU patients, offering a new horizon in dietary management. This comprehensive assessment underscores the dynamic interplay between nutritional science, food technology, and sensory evaluation in improving the quality of life for individuals with PKU. [ABSTRACT FROM AUTHOR]

Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to operating conditions and parameters during different stages from farm to fork. This review is aimed to provide an overall view of the determined effects of operating conditions and parameters for mushroom taste attributes, suggestions for future research from lacking variables, and some recommendations for improving the taste perception of mushrooms. Taste compounds of mushrooms alter differently based on cultivation (species, cultivation or maturity stage, substrate composition, part, grade, mycelium strain), cooking (cooking method, time, temperature), preservation, and post-harvest storage conditions (drying parameters, pretreatment, preservation method, gamma irradiation, packaging, storage time and temperature). The dominant tastes of mushrooms given by sweet and umami taste active substances can be enhanced significantly with proper control of parameters during cultivation, cooking, drying, or post-harvest storage. The parameters and variations organized in this review can be used to develop a mathematical model for obtaining optimum taste attributes of mushrooms and mushroom-based meat alternatives and to discover the variables of mushroom species not studied yet. [ABSTRACT FROM AUTHOR]

A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is provided. The market opportunity, consumer perspectives, the science that underpins the development of plant-based meat alternatives and patent information relating to these products are discussed. Careful navigation through the public domain science literature and patent landscape is necessary for informing the choice of ingredients, formulations and processes for producing plant-based meat alternatives. Attention to design of ingredient systems for optimization of flavor, texture, binding, color and nutrition is necessary for development of plant-based meat alternatives with desirable consumer attributes. Recommendations for further research for developing superior formulations for consumer-acceptable plant-based meat alternative products for improving sustainability outcomes are suggested. [ABSTRACT FROM AUTHOR]

The purpose of this research is to develop an artificial intelligence (AI) influencer attributes scale (AIAS), which consists of key measures of AI influencers' perceived attributes, as well as to unveil the relationship between each attribute and consumers' acceptance of AI influencers as product/brand endorsers. Given the two properties of AI influencers (i.e., consumers perceive AI influencers as having humanlike personas, consumers perceive AI influencers as products of new technology), we reviewed literature on anthropomorphism and technology acceptance. Guided by previous literature and through a mixed-methods approach (i.e., machine learning, qualitative analysis, and survey), we identified seven key attributes of AI influencers (i.e., anthropomorphism, artificiality, attractiveness, luminary, quality, trendiness, and robophobia). Results indicated that six of these key attributes (i.e., anthropomorphism, attractiveness, luminary, quality, trendiness, and robophobia) significantly affected consumers' acceptance of AI influencers as product/brand endorsers. [ABSTRACT FROM AUTHOR]

The 'Farm-to-Fork' strategy aims to accelerate the transition to a sustainable food system and to make food systems fair, healthy and environmentally-friendly. Insects contribute to the circularity of agriculture, and are ideal candidates to complement traditional sources of protein. The placement of insects on the EU food market needs to be authorized by the Commission following a risk assessment. To date, three insect species have been approved for their commercialization, while the use of insect proteins in feed is strictly regulated. Insect farming is an expanding industry in Europe, and more consumers want to try insect-based foods. To consolidate the insect market, it is very important to assure their safety. EFSA is the body in charge of assessing the risks related to the production and consumption of insects as food. Aside from the risks posed by contaminants or pathogens, insects may be a threat for certain allergic consumers, who might develop an adverse reaction mainly due to a cross-reactivity to crustaceans and/or house dust mites. Overall, the entry of insects into the EU market represents a great opportunity for the economic and ecological growth of the Community, however consumers need to be exhaustively informed and protected. [ABSTRACT FROM AUTHOR]

Sous vide is becoming increasingly popular in the food industry because it results in flavorful, evenly cooked products. This study aimed to better understand the effects of sous vide on physicochemical properties and consumer acceptance of lobster. Shucked lobster tails were sous vide-cooked to internal temperatures of 55, 60, and 65°C for 208, 45, and 10 minutes, respectively, and compared to boiled controls. Samples were evaluated for shear-force, color (L*,a*,b*), salt soluble protein content, moisture content, water holding capacity, weight loss, sarcomere length, and thermal stability. Sous vide-cooked samples were more tender, with greater protein solubility and shorter sarcomere length than the controls. Despite some differences in physicochemical characteristics among the sous vide-cooked samples, hedonic testing confirmed that there were no significant differences in consumer acceptability response to the sous vide cooking parameters. These results help clarify the effects of sous vide cooking on the preparation of consistently high-quality lobster products. [ABSTRACT FROM AUTHOR]

With the ever-increasing global population, it is impossible to meet the demand for animal protein by relying only on conventional methods due to the depleting natural resources. It is very challenging to ensure a sustainable supply of animal proteins from a single source or form and requires a holistic approach by using all suitable options. The present review critically reviewed various technological, sustainability, nutritional value, regulatory framework, food safety challenge, and prospect aspects of plant-based meat analogs, in vitro meat, edible insect, and single-cell proteins as suitable candidates for future food security and supply of animal protein in a sustainable way. For in vitro meat, the technological challenge in the supply of raw inputs, large-size bioreactors, and scale-up remains a major issue. Although having a lower environmental impact, the acceptance of edible insects to more comprehensive sections and associated food safety risks remains a major concern. There is a need for uniform and proper regulations of these alternatives/novel foods across the globe, covering various aspects throughout the food supply chain. Plant-based meat analogs, in vitro meat, insects, and single-cell proteins along with conventional meat can meet the demand for high-quality protein in the near future. [ABSTRACT FROM AUTHOR]

The cider industry has experienced recent growth within the USA and Virginia in particular. However, the sensory characteristics and drivers of consumer acceptance of ciders are largely uncharacterized. Therefore, this work describes the sensory profiles of commercial Virginia ciders and links these to consumer acceptance. In study 1, a descriptive analysis (DA) of 24 representative ciders from 16 producers in Virginia was conducted: six panelists defined 48 descriptive terms for ciders. In study 2, a consumer acceptance study was conducted on eight ciders from the DA with 67 subjects. For the DA study, 22 descriptors were found to be significant, and multivariate analyses identified six groups. In the consumer study, external preference mapping was conducted to identify three clusters of consumers with distinctive patterns of sensor preference. The largest cluster favored sweet ciders without off-flavors; a second, smaller cluster favored sweetness even in the presence of off-flavors; and the smallest cluster disliked sweetness in ciders and was intolerant of off-flavors. These groups' demographic and consumption profiles are described. All ciders' basic chemistry was within previously reported ranges and expected relationships between flavor and chemistry were observed. We were able to establish sensory profiles for Virginia ciders and to tentatively link sensory profiles and consumer acceptance. Overall, this work adds to a small-but-growing body of knowledge about ciders' sensory properties. Producers can use the sensory profiles in comparison to other regions' ciders to establish regional sensory profiles and the consumer preference map to understand how to capitalize on their ciders' distinct profiles. [ABSTRACT FROM AUTHOR]

There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting toward meat alternatives considered as healthier and more sustainable options to replace the animal-based products. This transition gives room in the market to plant-, seaweed-, and insect-based meat products alternatives. Nevertheless, these emerging markets are still facing the challenge of consumers' acceptance and the uncertainty in terms of preferences. This paper focuses on in-depth understanding of consumer perception and acceptability of plant-, seaweed-, and insect-based meat products to get insights on their current situation and future implementation. The main factors and motives influencing the consumer perceptions toward meat alternative products are reported. Further, the consumers' motives and drivers to consume alternative products were highlighted. This review, provides a better understanding of motives and drivers of consumers' acceptance to improve the acceptability of meat alternatives, considering product and country origin of the consumers of meat alternative foods. Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2036096 [ABSTRACT FROM AUTHOR]

Insects are a relatively sustainable food source with a high protein content, and an alternative food option for the growing global population. However, while entomophagy (eating insects) is a growing food trend on the global stage, very few studies focus on New Zealanders' perceptions of it. This research aims to better understand the New Zealand publics' attitudes to the consumption of insects, by exploring willingness to eat insects, the preferred processing methods for consumption, and barriers to adopting insects into participants' diets. An online survey was conducted via SurveyMonkey in 2019 recruiting via social media platforms. Within the sample (n = 1322), male participants were more likely to express a willingness to consume insects, as were younger participants (<56 years) and those who consume meat. Over sixty percent of participants responded that they would eat insects, and possibly regularly, if in an acceptable form such as a capsule for improved health. Participants were aware of the environmental benefits of eating insects over other protein sources but less aware or certain of the potential health benefits. New Zealand may be a candidate for well-marketed products containing insects, most likely in the form of a powder to add to existing foods or health products. [ABSTRACT FROM AUTHOR]

Excessive consumption of salt has become a public health problem and in this context, the use of aromatic herbs can help to reduce the consumption of this mineral. The aim of this study was to assess the impact on the sensory acceptance of salt reduction and the addition of herbs (oregano, rosemary, and basil) to beef burgers. Sensory evaluation, by hedonic and intensity scale, was carried out in two control formulations (0.60% and 1.90% g salt/100 g hamburger), before and after adding herbs (0.36% and 0, 72% g mixture of oregano, rosemary and basil/100 g of hamburger). The results demonstrated a 40% reduction in sodium with the use of condiments, without loss of sensory acceptance. [ABSTRACT FROM AUTHOR]

While the tech sector has seized upon the food system as an area in which it can have a major impact, innovators within the agri-food tech domain are dogged by concerns about public acceptance of technologies that may be controversial or simply not of interest. At the same time, because they operate within an investor-dependent political economy, they must demonstrate that the public will consume the products they are creating. To both secure markets and legitimate their approaches to problem-solving, entrepreneurial innovators draw on three existing imaginaries of consumers, each of which articulates with a particular tendency they have pursued in problem-solving. Reflecting a tendency of solutionism, those promoting technologies that promise minimal processing and/or short or traceable supply chains invoke a health- and eco-conscious consumer. In keeping with technofixes, those promoting technologies of mimicry invoke a complacent consumer. Reflecting the tendency toward scientism in problem-solving and related projections of public knowledge deficits, those promoting potentially controversial technologies invoke a fearful consumer and embrace transparency to inform and assure such consumers. By promising future consumers who will willingly accept emerging technologies, each of these imaginaries seeks to resolve – for investors – potential problems of consumer acceptance generated by the particular approaches to problem-solving innovators have adopted. While STS scholars have shown how public-facing engagement exercises and policy work are often limited by deficit-driven imaginaries of the public, in these investor-facing spaces possible objections are both imagined and overcome without any interaction with actual publics. [ABSTRACT FROM AUTHOR]

Centralised electricity grids around the world are transitioning towards greater renewable distributed storage, and pivotal to transition is the relationship between prosumers and utilities. Evidence of this changing relationship is observed through a three-year (2016–2019) Australian smart grid pilot. This study investigates the precursors of technology acceptance of smart batteries, because a lack of acceptance presents risks to implementation. We draw on: scholarly literature, government documents, interviews and observations of the pilot implementation for a qualitative, exploratory, longitudinal and thematic analysis. We outline four findings: Firstly, we suggest a reframing of the influence of agency in IoT-systems: The concept of 'behaviour' might be conditionally substituted for 'agency' in the case of smart grids. Secondly, we reconfirm prosumers require different agency-focused engagement than is currently offered if private investment in batteries is to be encouraged. Thirdly, prosumers do not always desire increased agency – there is a trade-off between agency and trust under the duress of high system complexity. Finally, we extend a variation of the technology acceptance model (known as RITAM) to include Perceived Trust, Agency and Complexity in relation to smart grids, and note these acceptance precursors pose both a risk and an enhancer to smart grid implementation. [ABSTRACT FROM AUTHOR]

This study explores the demand-side perspective on the factors influencing the willingness to pay (WTP) premium price for fish with a low allergenic potential (FWLAP). A survey to assess consumers' behavior and preferences for fish products was implemented in a representative sample of the Portuguese general population (n = 640). The contingent valuation method was applied to elicit consumers' WTP. Results indicated that only half of the consumers were willing to pay higher prices for FWLAP. Econometric results suggested that WTP for FWLAP is explained by the presence of fish-allergy pathologies in the household, and the fish unique characteristics and quality. [ABSTRACT FROM AUTHOR]

This study provides utilization of salmon fillet by-products as canned soup at plant scale conditions and evaluation of nutritional value and consumer acceptance. The final product tested proved to be microbiologically sterile and had high consumer acceptance. The canned salmon soup contained 87.11% moisture, 7.32% protein, 2.89% fat, and 0.08% ash. Fatty acids results demonstrated that a portion of the soup would well cover daily recommended n-3 poly-unsaturated fatty acid intake. The values for vitamins, minerals, and amino acids indicate a good contribution to its nutritional value. Therefore, it was concluded that salmon fillet waste has a high potential to become raw material for health-preserving soup. [ABSTRACT FROM AUTHOR]

The food processing produces a great amount of wastes that are rich in nutrients. Extraction is the first and most important step in recovery and purification of active ingredients from these wastes. The traditional extraction technologies are known to be laborious and time-consuming, require large volumes of organic solvent, have high temperature and energy costs, and obtain relatively low extraction efficiency. In recent 10 years, a novel, efficient and green extraction method, pulsed electric fields (PEFs) continuous extraction, which is emerging non-thermal food-processing technology, has shown great promise in extracting these food wastes. This work gives an overview of development in the use of PEF continuous extraction for obtaining bioactive ingredients from food-processing wastes. The technology is described in detail with respect to the mechanism, equipment, critical parameters. The protocols and applications of the technology in the extraction of food-processing wastes are comprehensively summarized. Finally, the degradation of bioactive ingredients, industrial applications, problem of novel food, consumer acceptance, and future trends of the technology are discussed. The PEF continuous extraction is considered as the ideal technology of high efficiency and low temperature for natural ingredients extraction. The technology possesses many remarkable potential applications in the food-processing industries compared to the conventional extraction methods. [ABSTRACT FROM AUTHOR]

Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption. [ABSTRACT FROM AUTHOR]

Micronutrient deficiencies have been identified as major public health problems affecting a large part of the world's population. Biofortification of staple crops like maize has been proposed as one of the most cost effective and feasible approaches to combat micronutrient deficiencies. Studies have shown that provitamin A from biofortified crops is highly bioavailable and has the capacity to improve vitamin A status of vulnerable groups. Most people in sub-Saharan Africa subsist on maize and many people may benefit from consumption of provitamin A carotenoid biofortified maize, especially women and children. With the exception of transgenic golden rice, biofortified crops have received considerable acceptance by most communities. Negative perceptions associated with yellow maize do not affect orange maize, which is, for example, well-liked in rural Zambia. With proper policy frameworks and full commercialization, provitamin A maize can address the problem of vitamin A deficiencies among poor nations with maize-based diets. [ABSTRACT FROM AUTHOR]

This study aims to explore consumer acceptance of a new functional fish burger using a qualitative approach based on four focus group discussions conducted in selected major Italian cities. Results show that the development of functional fish products may bypass fish consumption barriers, combining convenience and health benefits delivered by functional ingredients. The acceptance of new functional fish products seems to be influenced positively by the enrichment of functional ingredients naturally present in fish, particularly omega-3 fatty acids. Consumer acceptance of this new product is also influenced by the use of different nutritional and health claims. Implications for marketers and policy makers and insights for further research are discussed in the conclusions. [ABSTRACT FROM AUTHOR]

Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security. [ABSTRACT FROM AUTHOR]

There is little published information on sensory attributes and quality indices of organically grown sweetpotato (Ipomea batatas L.) even though there is a growing demand for this product. A study was conducted to identify the best cultivars based on sensory characteristics and organoleptic acceptability of sweetpotato grown under an organic management production system. Baked samples of 14 sweetpotato cultivars were evaluated by taste panelists on a 4-point hedonic scale for color, taste, texture, and overall acceptability. The cvs. All Purple (purple fleshed), Carolina Ruby (orange fleshed), and Ginseng (orange fleshed) had the highest taste, texture, and aroma scores; the white fleshed cv. Japanese Purple was least accepted overall. The most preferred sweetpotato cultivar was associated with the descriptors pasty, umami (monosodium glutamate like), sodium, and adhesive. The purple flesh color was well liked by all panelists and rated as the top color of all cultivars. Panelist preference was toward nontraditional cultivars. [ABSTRACT FROM AUTHOR]

Five different vegetable oils were used in the production of fresh cheese to increase the concentration of polyunsaturated fatty acids (PUFAs), particularly α-linolenic acid (ALA), the most important omega-3 fatty acid of vegetable origin. Physico-chemical and microbiological characteristics of functionalized cheeses were evaluated after 1 and 3 days of ripening at 4 °C while the consumer appreciation was evaluated in the final product at 3 days of ripening. After 3 days, the cheeses withCamelina sativaandEchium plantagineumoils added exhibited the highest retention of PUFAs (mostly ALA) compared to those with flaxseed, raspberry and blackcurrant oils. The addition of oil showed little effects on physico-chemical characteristics and also consumers’ evaluation highlighted that all of the fresh cheeses were considered acceptable although those with flaxseed and raspberry oils were the most appreciated. [ABSTRACT FROM PUBLISHER]

Genetically modified (GM) foods are available in many countries including post–Soviet Union countries. However, empirical evidence on consumer acceptance for this region is scarce. In this study, we investigate consumers’ willingness to purchase a processed food containing GM ingredients. For this purpose, a consumer survey was conducted in 2015 in Tajikistan. In many aspects, our results confirm previous empirical findings showing that women are more skeptical toward GM food and a higher level of respondents’ education and the presence of minors in households are negatively correlated with their willingness to purchase a processed food containing GM ingredients. Moreover, a higher risk perception of GM food is negatively associated with the probability to purchase and consume such foods. However, our results indicate that risk perceptions of GM food seem to be relatively low in comparison to other studies with 41.5% of Tajik respondents connecting no risks with GM food. This result is surprising given the existing knowledge about post–Soviet Union consumers who are usually assumed to reject GM food due to their strong focus on naturalness. [ABSTRACT FROM PUBLISHER]

How does edible packaging bias taste perceptions and acceptability? To examine this, we conducted an experiment where we manipulated what information participants received about a product with edible packaging and whether participants ate the product with its edible packaging and core food product intact or ate the edible packaging and core product layers separately. Participants who received information about edible packaging and tasted the edible packaging layer separately rated the product lower on dimensions of taste, healthiness, and intention to purchase than participants in other treatment groups. Findings suggest that framing a product as an edible package with environmental benefits can lead to negative judgments. Contrary to what environmentalists would expect, it may be best to simply not highlight its environmental benefits. Findings also suggest that consumers’ judgments of edible packaging may depend on how well the packaging material is integrated with its principal food product, and that highly separated products (such as edible cups) may face greater barriers to adoption. [ABSTRACT FROM PUBLISHER]

Development of knowledge-based food preservation techniques have been a major focus of researchers in providing safe and nutritious food. Food irradiation is one of the most thoroughly investigated food preservation techniques, which has been shown to be effective and safe through extensive research. This process involves exposing food to ionizing radiations in order to destroy microorganisms or insects that might be present on and/or in the food. In addition, the effects of irradiation on the enzymatic activity and improvement of functional properties in food have also been well established. In the present review, the potential of food irradiation technology to address major problems, such as short shelf life, high-initial microbial loads, insect pest management (quarantine treatment) in supply chain, and safe consumption of fresh fruits was described. With improved hygienic quality, other uses, such as delayed ripening and enhanced physical appearance by irradiation were also discussed. Available data showed that the irradiation of fruits at the optimum dose can be a safe and cost-effective method, resulting in enhanced shelf life and hygienic quality with the least amount of compromise on the various nutritional attributes, whereas the consumer acceptance of irradiated fruits is a matter of providing the proper scientific information. [ABSTRACT FROM AUTHOR]

This study extends understanding of consumers' decisions to adopt transformative services delivered via technology. It incorporates competitive effects into the model of goal-directed behavior which, in keeping with the majority of consumer decision making models, neglects to explicitly account for competition. A goal-level operationalization of competition, incorporating both direct and indirect competition, is proposed. A national web-based survey collected data from 431 respondents about their decisions to adopt mental health services delivered via mobile phone. The findings show that the extent to which consumers perceived using these transformative services to be more instrumental to achieving their goals than competition had the greatest impact on their adoption decisions. This finding builds on the limited empirical evidence for the inclusion of competitive effects to more fully explain consumers' decisions to adopt technology-based and other services. It also provides support for a broader operationalization of competition with respect to consumers' personal goals. [ABSTRACT FROM AUTHOR]

The present article deals with the relation between fruit texture and human perception in a large group of non-climacteric melon genotypes, by measuring several mechanical properties and discussing their relationship with some sensory parameters. Juiciness resulted the main factor in melon consumer acceptance, but firmness, cohesiveness, fibrousness, springiness, and resilience also defined quality groups. Consumers (53.9%) preferred a fruit of medium firmness, outstanding juiciness, and medium-high fibrousness; 24.5% of consumers have chosen a less firm fruit than the majority, while 21.6% of consumers wanted a less fibrous melon. The combination of textural traits could be larger applied in future breeding programs. [ABSTRACT FROM PUBLISHER]

Objectives: The objective was to assess the sensory acceptability and consumer perceptions of soft porridge made with yellow, provitamin A-biofortified maize by black African female infant caregivers from rural KwaZulu-Natal. Design: This was a cross-sectional study. Setting: The study was conducted at Edendale Hospital, located in the uMgungundlovu District, KwaZulu-Natal province. The hospital serves a high proportion of people from rural areas in this district. Subjects: Sixty black African female infant caregivers participated in the study. Outcome measures: The sensory acceptability of soft porridge made from two varieties of provitamin-A biofortified maize and one variety of white maize were evaluated by black African female infant caregivers (n = 60) using a five-point facial hedonic scale. Some of the subjects (n = 21) participated in focus group discussions to assess consumer perceptions. Results: There was no significant difference in the sensory acceptability of the biofortified maize porridge and the white maize porridge, irrespective of caregiver age (p-value > 0.05). The caregivers expressed a willingness to give their infants porridge made with provitamin A-biofortified maize if it was more affordable, readily available and beneficial to health. Conclusion: The biofortified maize soft porridge was found to be as acceptable as the white maize soft porridge to black African female infant caregivers from rural KwaZulu-Natal. Provitamin A-biofortified maize has the potential to be used as a complementary food item that would contribute to the alleviation of vitamin A deficiency. [ABSTRACT FROM AUTHOR]

Research into consumer acceptance of domestic electricity demand-side response (DSR) highlights loss of personal control as a key concern. This UK focus group study explored people's perceived control in relation to home energy use and DSR. Three DSR offerings were discussed: fixed and dynamic time of use (TOU) pricing and direct load control. Participants' main motivations for control were costs, comfort, time/flexibility and autonomy. The majority viewed a fixed TOU tariff as increasing personal control, particularly over costs. Dynamic TOU pricing divided opinion, with some perceiving more control over costs, while others were concerned about ease of use, requirement for automation, predictability and flexibility. Almost everyone saw direct load control as reducing their control, although some framed this only in terms of control over appliances, while others were concerned about their overall autonomy. Implications for future research and the design, targeting and communication of DSR products are discussed. [ABSTRACT FROM PUBLISHER]

Stevia rebaudianaBertoni, commonly known as Stevia, is an ancient sweet herb native to Paraguay. The plant, especially the leaves, has a sweetening effect 300 times sweeter than saccharose. Malaysia has taken a particular interest in promotion of Stevia derivatives as a precautionary measure to combat chronic diseases. This study aims to investigate factors that influence the acceptance of Stevia-based products by consumers. Face-to-face interviews were conducted using a structured questionnaire with 900 consumers from Klang Valley areas. The results revealed that most of the respondents were willing to use Stevia-based products as a substitute for sugar. There was also a significant relationship between level of education and consumer’s willingness to change for Stevia-based products. Health benefits, promotion, availability, and price were found to be the most influential factors toward acceptance of Stevia-based products by consumers. An effective promotion is necessary to increase consumer’s awareness toward a more healthy diet. [ABSTRACT FROM AUTHOR]

Insects are nutritious and suitable for human consumption. In this article an overview of research on consumer acceptance of entomophagy is given. This study furthermore provides insight into which factors are effective to influence consumer acceptance of entomophagy among Dutch and Australian participants. Based on the findings of this study, information about entomophagy and providing the participants with the opportunity to try insect food, both seem to be equally important when trying to positively influence their attitude toward entomophagy. The outcomes of this study show that “educating” consumers about entomophagy should be practiced in its broadest sense. [ABSTRACT FROM AUTHOR]

Genetically modified (GM) crops were first commercialized in Canada in 1995 and the 2014 crop represents the 20th year of successful production. Prior to the first commercialization of GM crops, Canada reviewed its existing science-based regulatory framework and adapted the existing framework to allow for risk assessments on the new technology to be undertaken in a timely and efficient manner. The result has been the rapid and widespread adoption of GM varieties of canola, corn and soybeans. The first decade of GM crop production precipitated 2 landmark legal cases relating to patent infringement and economic liability, while the second decade witnessed increased political efforts to have GM crops labeled in Canada as well as significant challenges from the low level comingling of GM crops with non-GM commodities. This article reviews the 20 y of GM crop production in Canada from a social science perspective that includes intellectual property, consumer acceptance and low level presence. [ABSTRACT FROM PUBLISHER]

Near-field communication (NFC) is a technology with service applications that include location-based service, mobile payment, peer gaming, and targeted advertising. Using the unified theory of acceptance and use of technology model, this study explores the factors that affect consumer acceptance of mobile phones with built-in NFC capability. The results indicate that Effort Expectancy has a positive effect on Performance Expectancy. Also, Performance Expectancy and Social Influence have a positive effect on Attitude Toward Use of Technology, but Anxiety has a negative effect on it. Finally, Attitude Toward Use of Technology is more significant than Facilitating Conditions in affecting Behavioral Intention. [ABSTRACT FROM PUBLISHER]

Novel technologies have received considerable attention for their potential to improve or replace existing processes in the food industry. Particular significance is given to techniques that could maintain or improve the food quality and safety and/or decrease the production costs. One of the most promising technologies that could reach these goals is pulsed electric field (PEF). This article reviews the viability of industrial application of PEF for liquid food pasteurization, considering technical, environmental, economic, and commercial point of view. The major advances and the future challenges for the successful industrial implementation of PEF in the food industry are highlighted. [ABSTRACT FROM PUBLISHER]

A purchasing experiment in which genetically modified and conventional fries were offered for sale at mobile fast food stands in Germany was conducted to identify factors influencing the willingness of consumers to purchase genetically modified fries. In total, 331 purchasing decisions were made: 56.5% decided to purchase conventional fries, 22.4% genetically modified fries, and 21.1% no preference. A logistic regression model analyzing questionnaires found that worry about pesticides, frequency of organic food purchases, the acceptability of genetically modified foods with environmental benefits, and perceptions of health risks from genetically modified foods significantly impact the willingness to purchase genetically modified fries. [ABSTRACT FROM AUTHOR]

Objectives: To assess the acceptance of popular maize food products (phutu, thin porridge and samp), prepared with yellow, provitamin A-biofortified maize varieties, in 212 subjects between the ages of three and 55 years, from rural KwaZulu-Natal. Design: A cross-sectional study. Method: Preschool, primary school and secondary school subjects were randomly selected from two primary schools and one secondary school, respectively, while adult subjects constituted a convenience sample. Pre- and primary school children completed a paired preference test. Secondary school and adult subjects completed a five-point facial hedonic and a preference ranking test. Focus group discussions were conducted using adult subjects. Results: Preschool children preferred yellow maize to white maize food products: phutu (81% vs. 19%; p-value < 0.001), thin porridge (75% vs. 25%; p-value < 0.001) and samp (73% vs. 27%; p-value < 0.001). There was no statistically significant difference in preference for white and yellow maize by primary school children. Secondary school and adult subjects preferred white maize to yellow maize. Focus group discussions confirmed the preference for white maize by the adults. Conclusion: The study findings suggest that yellow, provitamin A-biofortified maize has the potential to succeed as a new strategy of dealing with the serious problem of vitamin A deficiency, especially among children of preschool age. However, in older groups, this strategy is unlikely to be successful, unless other strategies are implemented, including intensive nutrition education programmes on the nutritional benefits of the maize, targeting the market price at which yellow maize is sold, increasing its availability in local grocery stores, and improving its sensory properties through breeding. [ABSTRACT FROM AUTHOR]

This study examined the acceptability and perceptions of traditionally prepared maize meal porridge, cooked from commercial roller-mill white maize meal and hammer-mill white and yellow maize meal (with and without fibre), among female Tsonga consumers in Giyani in Limpopo Province, South Africa. The study used sensory evaluation tests, followed by focus group discussions to gather supportive information about consumer attitudes, perceptions and practices regarding the consumption of maize meal porridge prepared from these maize meal types. Giyani consumers preferred commercial roller-mill white sifted fortified and white super-fortified maize meal, but, contrary to popular belief, were also willing to accept hammer-mill yellow maize meal, mainly for its nutritional value. [ABSTRACT FROM AUTHOR]

A survey of Chinese college students was conducted in May and June 2009 to test a model of mobile advertising developed by Merisavo and associates in 2007 in which five factors (utility, context, control, sacrifice, and trust) predict consumer acceptance of mobile advertising. A structural equation modeling was employed to fit the model to survey data from 422 completed usable questionnaires. Generally, the model achieved a reasonable fit with significant standardized regression coefficients on utility, control, sacrifice, and trust. Context seems not to be an important factor while control is a negative predictor. The model cannot be directly transplanted to China, and future research is needed to develop a comprehensive model of Chinese consumers' acceptance of mobile advertising. Implications for Chinese and global mobile marketers are discussed. [ABSTRACT FROM AUTHOR]

Many Indiana small- and medium-sized farm and ranch operators are looking at aquaculture to diversify their operations, but the underlying thought for most of these potential aquaculturists is the feasibility of raising fish, and whether consumers will be interested in Indiana aquaculture products. The study used an ordered probit model to examine Indiana consumers' interests in Indiana farm-raised aquaculture products. The model did not predict any non-interest but predicted 18% probability of consumers that are somewhat interested, 58% for consumers that are interested and 24% for consumers that are strongly interested. Factors that positively affected interest in Indiana aquaculture products were previous purchase of farm-raised aquaculture products, frequent at-home seafood consumption - once per week, and being at least 36 years of age. While consumers in the household income $20,000-$59,999 group showed interest, households with higher incomes were less interested. Prices that consumers are willing to pay for Indiana seafood products are within the range of market seafood prices in Indiana. However, consumers will not be interested in Indiana aquaculture products as premiums for the products increase. [ABSTRACT FROM AUTHOR]

Fruit juices are among the top 10 products occupying grocery store shelf space. They are also one of the top five consumption patterns of fruits and vegetables. There is a strong potential for growth in blended juices and juice-based beverages. A study was conducted to evaluate the potential for mayhaw and muscadine juices to compete in this growing market. Mayhaws and muscadines are well utilized in jams, jellies, and syrups. Five juice-blend ratios were tested for juice quality, juice-blend compatibility, and consumer preference. Pasteurized samples of mayhaw and muscadine juice were blended 70/30, 60/40, and 50/50. Juice was ambient temperature when tested. Color, percent soluble solids, and sugar/acid ratio were evaluated. Juice blends of 70, and 60% muscadine received the lowest color preference values among panelists. Forty to seventy percent mayhaw juice received the highest color preference scores. A blend of 60/40 muscadine/mayhaw was most preferred among panelists for overall taste. When consumers were asked to compare a commercial blend of cranberry/apple juice, with a 60/40 or 40/60 blend, the muscadine[mayhaw combination was most preferred. [ABSTRACT FROM AUTHOR]

Programs intending to encourage the adoption of soybased foods have fallen short of expectations. This issue of how unfamiliar, protein-rich foods can be introduced into diets was addressed during the rationing years of World War II when citizens were encouraged to incorporate protein-rich organ meats into their protein deficient diets. Unfortunately, most of the insights resulting from these efforts remained unpublished or in limited distribution. This article takes these recently released findings and uses them to show how the acceptance of soy-based foods can be facilitated. [ABSTRACT FROM PUBLISHER]