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Strawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties. Nectars are frequently produced from strawberries rejected for fresh sale due to poor colour, which are insufficiently ripe to produce colour-stable nectars. This study investigated post-harvest anthocyanin development in strawberries to improve the colour and colour stability of nectars, which is the first time these developments were studied for beverage production. Strawberries at five ripeness stages were stored at 20 °C for 1 and 2 days prior to nectar production. The anthocyanin content of nectars was determined by a pH-differential method, and the colour stability was tracked for 12 weeks using a consumer Acceptance Factor, derived from CIELAB colour components. The anthocyanin content and colour stability were highly correlated, and both were dependent on ripening, with larger increases observed in under-ripe strawberries, and small to no improvement in overripe samples. Stored partially coloured strawberries produced nectars with equivalent colour stability to non-stored strawberries of normal ripeness. This allowed strawberries that were previously unsuitable for both fresh sale and nectar production to be used as a feedstock for nectar production, reducing food waste.

By employing a random sample of 400 target respondents in the Klang Valley, the study explores the variables influencing consumer acceptance of e-payment. This study examines the relationship between consumer acceptance of e-payment and perceived usefulness, perceived risk, and trust. The Theory of Planned Behavior (TPB) and the Technology Acceptance Model (TAM) has been used to identify the variables to explain factors influencing consumer acceptance of e-payment (TAM). Correlation and regression results show that there exists a positive and significant moderate association between perceived usefulness (PU), perceived ease of use (PEU), perceived risk (PR), and trust (T) with consumer acceptance (CA) of e-payment. Additionally, the most important factor is perceived usefulness (PU), followed by trust (T), perceived ease of use (PEU), and perceived risk (PR). Studies have been done to determine how risks to security, given the rise in fraud cases in recent years, and risks of pandemic diseases, such as Covid-19, MARS, or SARS, will affect consumers' acceptance of e-payment.

Interest in evaluating cultured meat neophobia is growing as the development of this product continues to progress. As the available evaluation tools have imprecise wording and fall short of providing critical information, this study endeavoured to develop a neophobia scale that captured product-specific nuances of cultured meat. The developed scale was tested using data collected in South Africa. Factor and correlation analyses were conducted to determine the dominant consumer concerns and the groups in society that would face the greatest psychological hinderances to adopting of cultured meat. The study's findings show generally low neophobia in the South African market. Negative sentiment was dominated by meat quality concerns while health, food safety, social and cultural concerns, which normally form stronger objections to food acceptance, were low. The study predicts that market penetration would be hardest among older consumers, due to their relatively higher neophobia. However, if marketing efforts are targeted at addressing consumers’ social concerns, marginal increases in acceptance may be experienced among meat-eaters, people reducing their meat consumption, household heads and consumers from high-income provinces. The study concludes that collaboration between the public and private sectors in the provision of legislation guiding food safety and the setting of quality standards will be key to addressing consumer concerns in the evolving protein supply market.

The CGIAR biofortification program, HarvestPlus, was founded with the aim of improving the quality of diets through micronutrient-dense varieties of staple food crops. Implemented in four phases – discovery, development, delivery and scaling – the program was designed to be interdisciplinary, with plant breeding R&D supported by nutrition and socio-economic research. This paper explains the need, use and usefulness of socio-economic research in each phase of the program. Ex ante and ex post benefit-cost analyses facilitated fundraising for initial biofortification R&D and implementation in each subsequent phase, as well as encouraged other public, private, and civil society and non-governmental organizations to take on and mainstream biofortification in their crop R&D, policies, and programs. Socio-economics research helped guide plant breeding by identifying priority micronutrient- crop- geography combinations for maximum impact. Health impacts of biofortification could be projected both by using empirical results obtained through randomized controlled bioefficacy trials conducted by nutritionists, and through farmer-adoption models estimating impact at scale. Farmer and consumer surveys and monitoring systems provided the underlying information for estimating farmer adoption models and helped understand input/output markets, farmer and consumer preferences, and additional opportunities and challenges –all of which informed crop breeding and delivery activities, while building the knowledge base for catalyzing the scaling of biofortification.

The role of seafood in supporting transitions towards more sustainable and healthier diets is often overlooked. Oysters, for example, are a nutrient dense aquatic food whose production requires no feed, freshwater, or land use. However, oyster consumption in Sweden is limited, possibly in part due to being traditionally served raw. This study investigated consumer acceptance of oysters when cooked and prepared to resemble familiar foods and examined whether food neophobia (FN) was related to liking. Four oyster-based samples (raw oyster, oyster crepe, oyster burger, and oyster soup) were evaluated in an ecologically valid setting. Participants (N=102; convenience sampling) rated the samples in terms of hedonics (expected liking and liking after tasting), described which aspects of the samples were liked/disliked, and reported the contexts in which oyster consumption is perceived as appropriate. The findings suggest that FN was negatively associated with expected liking of raw oysters, but not with expected liking for cooked oyster-based products that were cooked to resemble familiar foods. On the other hand, familiarity with oysters was positively associated with expected liking of raw oysters. This suggests that expanding oyster preparations beyond its traditional raw format could be a valuable strategy to promote oyster consumption in Sweden.

The sustainable production of vegan or vegetarian food rich in vitamin B12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement of vitamin B12 content in foods. However, limited studies have been conducted on the co-fermentation of P. freudenreichii with other bacteria. This study investigated the co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) and its effects on the sensory characteristics of whole-meal sourdough bread (WMSB) in comparison to WMSB produced with LAB alone. The effects of P. freudenreichii co-fermentation on WMSB vitamin B12 content were also evaluated. Results indicated that P. freudenreichii co-fermentation with LAB significantly reduced (p < 0.05) crumb hardness when compared with WMSB produced with only LAB (4532 ± 176 g and 5313 ± 846 g respectively). A significantly higher adhesiveness (p < 0.05) was also observed due to the presence of P. freudenreichii. Triangle testing showed that perceptible differences were observed between the two WMSB types investigated in this study (p < 0.05). Qualitative data from focus group testing indicated that WMSB produced with co-fermentation has a more homogeneous texture. However, improvement in aroma, texture, and taste was possible in both bread types. The co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) was successful in producing bread with enriched vitamin B12 levels (ranging from 0.89 to 1.44 µg 100 g−1). Overall, the co-fermentation of P. freudenreichii presents an opportunity to improve the nutritional value of WMSB. [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]

Cultured meat, i.e. meat produced in-vitro through the cultivation of animal stem cells, is a radical innovation that prepares to enter the market in the near future. It has the potential to substantially reduce the negative externalities of today's meat production and consumption and pave the way for a more sustainable global food system. However, this potential can only be realized if cultured meat penetrates the mass-market, which renders consumer acceptance a critical bottleneck. Using structural equation modeling, the present paper investigates the role of hitherto neglected organizational factors (trustworthiness, corporate social responsibility (CSR), and extrinsic motives) as antecedents of consumer acceptance of cultured meat. To this end, a pre-post intervention design in terms of a two-part online questionnaire was used with the final sample consisting of 966 participants. We found that in addition to established antecedents on the product level, organizational trustworthiness and CSR have a significant influence on consumers' willingness to buy cultured meat. The findings indicate that organizational factors matter for consumer acceptance of cultured meat. [ABSTRACT FROM AUTHOR]

Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP syrup (APS). Physicochemical characteristics and antioxidant properties were analyzed for APS (APS0.00, APS1.25, APS2.50, APS3.75, APS5.00). As the AP content in the syrup increased, moisture content, titratable acidity, and viscosity significantly increased (p < 0.05). The total polyphenols and flavonoid content of APS increased with increasing AP content. In Greek yogurt fortified with APS (APY), reducing sugar content (0.55 mg/mL to 0.71 mg/mL) significantly increased with fermentation time and AP content, whereas pH level (6.85 to 4.28) decreased. The antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, and reducing power were also significantly increased with the AP content and fermentation time. In the consumer acceptance test of APY, APY1.25 had significantly high scores in overall acceptance, taste acceptance, and aftertaste acceptance with purchase intent (p < 0.05). The Greek yogurt fortified with APS as functional food had improved antioxidant properties and consumer acceptance, suggesting the possibility of developing sustainable AP products. [ABSTRACT FROM AUTHOR]

Celiac disease is an immune-mediated disorder caused by the ingestion of gluten proteins. The gluten-free diet is currently the only therapy to achieve the symptoms' remission. Biotechnological approaches are currently being explored to obtain safer and healthier food for celiacs. This article analyzes consumer awareness and acceptance of advanced biotechnologies to develop gluten-free products. An online snowball sampling questionnaire was proposed to 511 Italian participants, selected among celiac and non-celiac people, from December 2020 to January 2021, during the second wave of the COVID-19 pandemic. Overall, 64% of respondents favor food biotechnology, as long as it has benefits for health or the environment. Moreover, biotechnology perception differs according to education level and type. A total of 65% of the survey participants would taste gluten-free products obtained through a biotechnological approach, and 57% would buy them at a higher price than the current market price. Our results show a change in public opinion about the usefulness of food biotechnology and its moral acceptability compared to 20 years ago. However, the study of public opinion is very complex, dealing with individuals with social, economic, and cultural differences. Undoubtedly, the scientific dissemination of genetic biotechnologies must be more effective and usable to increase the level of citizens' awareness. [ABSTRACT FROM AUTHOR]

Most shortenings used in baked products are solid fats high in saturated fatty acids that may also contain trans fatty acids, which are nutritionally unhealthy. Successful solid fat replacement requires maintaining not only the physicochemical properties, but also the sensory quality of the products. In this study, the sensory properties and lipid profile of muffins formulated with a previously optimized monoglyceride oleogel were compared with those of muffins made with a commercial margarine (Control). Untrained consumers (n = 130) evaluated the effect of the fat replacement on several sensory attributes using a 5‐point hedonic scale. In comparison with the Control, the oleogel‐based muffin (Mo) scored similarly for flavor and sponginess, but rated significantly higher for appearance and color. Based on overall quality score, consumers liked Mo more than the Control. The reformulated muffins had a significantly improved lipid profile, with a 68% reduction in saturated fats and an almost 4‐fold increase in monounsaturated fats. This study supports the use of monoglyceride oleogels as full‐fat substitutes to develop healthier bakery products, maintaining or improving consumer acceptance. It is expected that the promising results presented here will help the food industry to accelerate the transition from conventional solid fats to oleogels. [ABSTRACT FROM AUTHOR]

Catfish (Ictalurus punctatus) skins, as filleting byproduct, were developed into a crispy snack food via air-frying. Consumers rated catfish skin chips (CSC) across sensory modalities (9-point hedonic scales, a just-about-right scale, and "yes/no" for purchase intent, PI) for Plain-, Lemon & Pepper-, and Barbecue-flavored samples during two consumer studies (N = 115 each). Paprika- flavored CSC were excluded from Study 2 due to inferior acceptance and emotional ratings. CSC-elicited emotions were evaluated using a 25-term lexicon with CATA (Check-All-That-Apply) scaling (Study 1) and refined with an abbreviated lexicon containing food-evoked sensation-seeking emotions (5-point intensity scale). The two consumer studies differed in delivery format of product benefit information (a health/protein message and a food waste/sustainability message). Presenting two separate cues (Study 1) significantly increased overall liking (by 0.5 units) and PI (by 15%) for CSC compared to a single integrated message (Study 2), perhaps due to consumers' mode of information processing. Magnitude of increases was less for Barbeque CSC despite performing best overall (overall liking reaching 6.62 and PI reaching 61.7%). CSC generated mostly positive emotions, and informational cues increased sensation-seeking feelings, which can motivate trial of new foods. Accordingly, acceptance of CSC improved for 25 repeat-exposure consumers who participated in both Studies 1 and 2. In combination, sensory, cognitive, and emotional data showed favorable responses for flavored CSC as an appropriate application of this seafood byproduct. [ABSTRACT FROM AUTHOR]

Cultured meat is still under development but could possibly serve as a meat alternative. As a result, the acceptance and perception of cultured meat have received considerable attention in consumer research. However, only few comparisons to meat or meat alternatives have been made, which makes it unclear how cultured meat compares to these products. This is the first study to directly compare cultured meat to plant‐based meat alternatives (PBMA), fish, insects, and conventional meat. Dutch consumers (n = 288) evaluated their perception and willingness to consume (WTC) patties made from the five sources listed above. Consumer segmentation based on the WTC ratings was performed, and the resulting clusters were compared in terms of their preferences, perception of cultured meat, and demographic and psychographic variables. To see if naming affected consumers' cultured meat perception, respondents were assigned to one of five naming conditions for cultured meat. The clusters analysis yielded three clusters, two of which showed moderate WTC cultured meat. The first cluster could be characterized as "meat lovers." Their WTC was strongest for conventional meat, followed by cultured meat, and tastiness was their main driver of WTC. The second cluster's preference was fish, followed by PBMA, with naturalness, safety, and tastiness being their drivers of WTC. The third cluster's highest WTC was for PBMA, followed by cultured meat. Among their drivers of WTC were healthiness, sustainability, and animal friendliness. Psychographic variables were highly valuable in explaining the clusters. Finally, no effects of naming for cultured meat were observed. Practical Application: The results contribute to the design of guidelines to promote different meat alternatives considering specific target populations. [ABSTRACT FROM AUTHOR]

Ingredients used to enhance sensory quality of gluten‐free (GF) bread often lack in nutrients. This presents nutritional challenges for celiac‐positive individuals and fails to meet expectations of healthfulness for non‐celiac GF consumers. Sorghum (Sorghum bicolor L. Moench) flour can provide acceptable GF bread properties, and tannin‐containing varieties contain antioxidants concentrated in the bran along with dietary fiber. Using a central composite design, tannin‐containing sumac sorghum bran, gum (xanthan + guar), and water levels were optimized in a GF sorghum‐based bread formulation. Loaf specific volume and gas cells/cm2 were maximized while minimizing hardness and cell wall thickness. The optimum formulation containing 14.2% sorghum bran, 1% gum, and 145% water (flour basis) effectively increased dietary fiber in bread to 13.4% (considered "high fiber") and showed oxygen radical absorbance capacity of 61.6 µmol TE/g. This optimum formulation did not differ from a sorghum flour‐based control bread in consumers' (N = 100) liking of color, texture, flavor, overall acceptability, nor willingness to buy (WTB). All mean hedonic scores (numbered 9‐point scale) were above 5, whereas average WTB was 4.7 for the optimum formulation and 4.6 for the control (9‐point Likert scale) among consumers varying in GF bread consumption habits. Perceived bread bitterness was low (averaging 2.85 on 9‐point intensity scale), did not vary between samples despite marked differences in antioxidant capacity, and was not correlated with WTB. When utilizing effective optimization models with key functional ingredients, sumac sorghum bran addition can enhance dietary fiber and antioxidant potential in sorghum‐based GF breads without compromising quality attributes. [ABSTRACT FROM AUTHOR]

• The edibility of novel foods like insects is contested among consumers. • The paper explores how consumers engage with edible insect foods in daily life. • The edibility of insects was negotiated in consumers' everyday food practices. • Product type, implementation context, and social setting affected notions of edibility. • Insects must be considered palatable and appropriate to be accepted in practice. This paper contributes to the 'geographies of edibility' by investigating everyday edibility negotiations around edible insect foods in Norway. Edible insects are positioned as an 'alternative protein' for the future with the potential to substitute conventional meat. Though already consumed in many parts of the world, insects are considered a novel food in the Global North, and their edibility remains a point of contention among consumers. Extensive research documents consumers' attitudes towards, and reported willingness to eat, insects. However, less attention has been paid to how consumers engage with insect foods outside of artificial settings. Addressing this gap, the present paper explores how the edibility of edible insects is negotiated by consumers in everyday life. The paper reports on an exploratory food intervention in which ten households were recruited to experiment with commercially available insect foods for two weeks and record their experience through logging, photography, and reflection. The results demonstrate the crucial role of embodied everyday practices in mediating participants' experience of dealing with insects, supporting a relational view of edibility. Not only the material properties of foods but also embodied experiences and socialised norms around eating contribute towards constructing insects as (in)appropriate and legitimate food. The paper's findings have implications for the theorisation of edibility formation, and for our understanding of edible insects' possible role as a meat replacer in the protein transition. [ABSTRACT FROM AUTHOR]

In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulations due to its valuable nutritional profile. This research aimed to compare the effects of different levels of dietary inclusion of the yellow mealworm beetle (T. molitor) larvae meal on the sensory quality of rainbow trout (Oncorhynchus mykiss) fillets and retrospectively on the acceptability of this protein source to consumers. The results showed that the inclusion of T. molitor larvae meal did not induce sensory changes in the trout fillets, while regarding consumer acceptability and willingness to buy and pay, it was shown that a certain level of rejection towards this alternative protein still exists. The work described in this scientific manuscript adds more knowledge on the study of consumer acceptability of this protein source.

Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.

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.

Entomotherapy, the use of insects for medicinal purposes, has been practised for centuries in many countries around the world. More than 2100 edible insect species are eaten by humans, but little is known about the possibility of using these insects as a promising alternative to traditional pharmaceuticals for treating diseases. This review offers a fundamental understanding of the therapeutic applications of insects and how they might be used in medicine. In this review, 235 insect species from 15 orders are reported to be used as medicine. Hymenoptera contains the largest medicinal insect species, followed by Coleoptera, Orthoptera, Lepidoptera, and Blattodea. Scientists have examined and validated the potential uses of insects along with their products and by-products in treating various diseases, and records show that they are primarily used to treat digestive and skin disorders. Insects are known to be rich sources of bioactive compounds, explaining their therapeutic features such as anti-inflammatory, antimicrobial, antiviral, and so on. Challenges associated with the consumption of insects (entomophagy) and their therapeutic uses include regulation barriers and consumer acceptance. Moreover, the overexploitation of medicinal insects in their natural habitat has led to a population crisis, thus necessitating the investigation and development of their mass-rearing procedure. Lastly, this review suggests potential directions for developing insects used in medicine and offers advice for scientists interested in entomotherapy. In future, entomotherapy may become a sustainable and cost-effective solution for treating various ailments and has the potential to revolutionize modern medicine.

Abstract The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey’s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production.

There are perceptions that meat alternatives carry risks similar to other novel foods. These perceptions are barriers to its acceptance by meat consumers. Previous studies reported an association between risk attitudes and consumer food choices on the one hand and consumption decisions on the other. Thus, this paper extends the investigation to whether consumers' risk preferences and perceptions influence the intent to try and the intent to accept meat analogues. Risk preferences were elicited by a self-reported and a lottery-style hybrid experiment framed as food and non-food context. We surveyed Chinese meat consumers and analysed the data using probit regression. We find that different factors explain the intent to try meat analogues for the first time and the intent to repeat consuming meat analogues. Specifically, the results show that the main determinants of the intent to try meat analogues were consumers' risk attitudes toward foods in general, new foods specifically and food nutrient composition. As expected, respondents who reported being one of the first to try new foods are more likely to have the intent to try meat analogues for the first time. In addition, we find that the greater the risk perceived from eating new foods, the less likely the intent to try meat analogues. Also, having the intent to try meat analogues decreases with nutritional uncertainties. On the other hand, the intent to repeat consuming meat analogues was influenced by attitude to food safety. The less respondents are bothered about food safety, the greater the chances they would have the intent to repeat consuming meat analogues. We conclude that different barriers need to be overcome for people to try meat analogues from those required to sustain consumption.

Simple Summary: Chinese mitten crab (Eriocheir sinensis) of different varieties and origins, is a popular aquatic product in Asian countries as a result of its unique flavor. Additionally, different genders and edible parts produce diverse volatile compounds that affect consumers' choices and preferences. Therefore, it is essential to evaluate these differences to determine the factors impacting consumer preferences. This study explored the influence of exogenous and endogenous factors on volatile compounds and the sensory quality of farmed crabs from different rearing conditions and varieties. The volatile compounds differed among different origins and significantly influenced consumer preferences. Consumers' perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of E. sinensis in two origins (Chongming and Taixing) regarding overall hedonic score (9-points), just-about-right scale (5-points), and intensity of attributes (7-points) were analyzed. The results showed that consumers preferred the hepatopancreas odor of female crabs in Chongming, with an overall preference of 6.84 and RMAT (calculate the R-index by matrix) values >52.93%. The crabs' origin (different feeding and rearing condition) was the primary reason for the odor profiles. The appropriate meaty and toasted odor in the hepatopancreas increased the overall preference by approximately 14.65–20.60%. Furthermore, 2-acetylthiazole, a volatile compound with a fatty odor, may significantly affect preferences and consumption behavior. [ABSTRACT FROM AUTHOR]

The impact of cooking, drying and grinding on essential oil content, curcuminoid contents and their bioaccessibility and sensorial quality of Curcuma longa L. was assessed. Sliced fresh turmeric rhizomes (5 mm thick) were air-dried at 60 °C, 40% RH directly or pre-cooked (95 °C/3 min) before drying at different conditions (50, 60 or 80 °C; 40% RH). Dried slices, at 0.11 kg kg−1 db water content, were ground to obtain two powders of different particle sizes (i.e. fine < 500 µm and coarse < 750 µm). Cooking had no impact on essential oil content, curcuminoid contents and their bioaccessibility but reduced drying time. Drying decreased essential oil content (− 22.5%), curcuminoid contents (− 11.0%) and their bioaccessibility (− 28.6%). Surprisingly, grinding had no impact on curcuminoid contents and their bioaccessibility. The combination of the tested unit operations produced final products with the same quality in terms of total curcuminoid contents (12.1 g/100 g db) and bioaccessible curcuminoids (1.0 g/100 g db). However, consumers detected significant differences in colour, texture and overall liking between processed turmeric powders (dried and cooked-dried). Our results demonstrate that smooth cooking (95 °C/3 min) followed by drying (60 °C, 40% RH) is the most appropriate process to produce a curcuminoid-rich powder and improve consumer acceptance. [ABSTRACT FROM AUTHOR]

The sustainability of food systems and circular economy aspects are ending the traditional food approaches and are demanding changes in raw materials and products supplied by agriculture and the food industry. However, the "supply" of new products is the easiest to achieve, while gaining the acceptance of consumers for a new product will always be the toughest. For the consumer the new product is an item which until recently was not known or used. However, considering the newness of products concept on a scientific basis, it is obvious that the concept covers new, novel, and innovative food products. The study applies an advanced analysis of the factors that drive the consumers' acceptance of new products (perceived as new, novel, and innovative) on the food market in Poland. Specifically, seaweeds (as new), edible insects (as novel), and 3D-printed personalized food products (as innovative) were chosen. The selected factors influencing the Polish consumers' approach towards the newness of food products, including the different tendencies to accept innovations in this area, were analyzed by using factor and reliability analysis. The assessment of the differences towards an acceptance of new products based on the socio-demographic characteristics of the consumer was completed using the Kruskal–Wallis test. Furthermore, to analyze the features favoring the acceptance of new products, the logistic regression was estimated. The article presents the results of a survey of 500 Polish respondents in the 20–44 age group. The profound statistical analysis showed that the destiny of foreign travel turned out to be an important variable in the logistic regression model. [ABSTRACT FROM AUTHOR]

This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. The ideal scale was used to determine the ideal sweetness of the sucrose and the magnitude estimation method for the equivalent sweetness of the sweeteners. The sensory profile was determined by time-intensity analyses with trained panelists. This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. First, to determine the concentration of sucrose to promote optimal sweetness in blackberry nectar, a study was carried out by consumers, who used an unstructured 9 cm "Ideal Scale", ranging from the extreme left as "extremely less sweet than ideal" to the extreme right as "extremely sweet than ideal", with the center of the scale being the ideal sweetness point. Then, the magnitude estimation method was applied to determine the concentration of each sweetener studied in order to obtain the same sensation of ideal sweetness in the blackberry nectar. The sensory profile of blackberry nectar in the same equi-sweetness was determined by time-intensity analysis with trained assessors and CATA (Check-All-that-Apply) with consumers. According to our results and the opinion of the involved consumers, the optimal sucrose concentration in blackberry nectar was 9.3%, and the sweetener concentrations equivalent to sucrose were 0.015% of sucralose, 0.052% of aspartame and 0.09% of stevia with different rebaudioside A concentrations. Time intensity and overall liking data were statistically analyzed by partial least squares regression (PLSR), thus generating the temporal preference drivers for blackberry nectar. The results showed that the sucralose and tasteva sweeteners have a temporal profile closer to sucrose, being characterized by a lower intensity and duration of sweet and bitter taste, with a positive impact on consumer acceptance. Concomitant results were found by the CATA analysis, indicating that the attributes of blackberry aroma, blackberry flavor, sweet taste, and brightness also have a positive impact and stand out in the samples with sucrose, sucralose, and tasteva. The samples sweetened with stevia were characterized by a greater intensity of bitter taste and the presence of a sweet and bitter aftertaste, with a negative impact on acceptance. The different rebaudioside A concentrations in stevia (78%, 92%, and 97%) did not interfere with consumer acceptance. [ABSTRACT FROM AUTHOR]

Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers' perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market. [ABSTRACT FROM AUTHOR]

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average meat intake may be reached via many possible ways, one possibility being the increased consumption of plant-based meat alternatives (PBMAs). For this reason, in recent years, hundreds of products have been launched on the market with sensory attributes (i.e., taste, texture, appearance, and smell) similar to their animal counterparts; however, these products have often a long list of ingredients and their nutritional values are very different from animal meat. The present review aims to highlight the main opportunities and challenges related to the production and consumption of PBMAs through an interdisciplinary approach. Aspects related to the production technology, nutritional profiles, potential impacts on health and the environment, and the current market and consumer acceptance of PBMAs are discussed. Focusing on the growing literature on this topic, this review will also highlight research gaps related to PBMAs that should be considered in the future, possibly through the collaboration of different stakeholders that can support the transition toward sustainable plant-based diets. [ABSTRACT FROM AUTHOR]

There has been growing attention towards personalizing dietary advice to the specific lifestyle, phenotypic and genotypic properties of consumers. Consumer acceptance and advice adherence is critical for the success of services offering personalized dietary advice. However, more insight is needed in the current body of knowledge on the determinants of consumer acceptance and use of personalized dietary advice. This literature review provides an overview of the current knowledge on consumer acceptance, use and effectiveness of personalized dietary advice based on the four information flow stages in personalized dietary advice: (1) information provision from consumer to formulate a personalized dietary advice, (2) personalized advice generation, (3) advice provision to the consumer, (4) advice acceptance and adherence. Results show that the extent to which each step in the cycle is considered in the reviewed studies varies strongly, with most emphasis on the advice adherence, such as changes in dietary intake. In contrast, it is less clear how consumer data is used to generate a personalized dietary advice. Based on the studies in our review, we identify aspects that play a role in the consumer acceptance of personalized dietary advice and the best design practices for creating a successful personalized advice. • Consumer acceptance critical for success of personalized dietary advice services. • Current status quo of research following stages of the information flow process. • Less clear how consumer data is used to generate a personalized dietary advice. • Pay more attention to design aspects of the delivered personalized advice. [ABSTRACT FROM AUTHOR]

We examine consumer willingness to pay (WTP) for foods packaged using active packaging which can be used to improve quality, shelf life, or safety of a range of products, potentially reducing the use of food additives (preservatives) and food waste. We administer an experimental survey of US food consumers (n = 2325) with five treatments. The surveys include contingent valuation exercises to assess consumer WTP for six products in active packaging relative to conventional packaging. We find that consumer acceptance of this technology is dependent on the product packaged and related directly to the specific relative benefit. In addition, consumer WTP is impacted by the framing of the technology in relation to other available technologies, information about the developer of the technology, and the degree of specificity of information regarding benefits. Notably, impacts of framing and use cases are primarily apparent among those who are resistant to the technology. A cluster analysis finds that those more likely to resist the technology include households that are lower income, less educated, and more likely to be white [EconLit citations: Q18, M31, D12, D83]. [ABSTRACT FROM AUTHOR]

India's Health & Wellness (H&W) market thrived at a 7.7% CAGR over 5 years, exceeding Asia's average and currently in India H&W sales makes India 15th largest global market. This review investigates consumer acceptance of fortified foods and beverages (FFBs) in India. Mirroring a global trend, India's health food industry is booming due to rising health consciousness and concerns about unhealthy diets. The Theory of Planned Behavior (TPB) is used to explore factors influencing consumer acceptance of FFBs. The study examines how health consciousness, nutritional labeling, and sociodemographic factors affect consumer attitudes and purchase intentions towards FFBs. Health consciousness drives consumer acceptance of FFBs, with health-focused consumers more receptive. The study confirms a link between positive health views and positive FFB attitudes, ultimately leading to higher purchase intent. Social pressure and clear labels further influence buying decisions. This research fills a gap in understanding consumer behavior towards FFBs in India's growing health food market. The model benefits various stakeholders: marketers can segment audiences and position products, policymakers can design regulations for healthy eating and fortification, public health professionals can create educational campaigns, and agribusinesses can tailor strategies for the Indian FFB market. Future research should empirically validate the proposed model and explore the influence of a wider range of factors on consumer acceptance of FFBs in India. [ABSTRACT FROM AUTHOR]

Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.), phacelia (Phacelia tanacetifolia Benth.) and sunflower (Helianthus annuus L.) at 2%, 5% and 10% levels. The macronutrient composition of the biscuits was determined: crude protein content (Kjeldahl method), crude fat content (Soxhlet extraction), ash content (carbonization), moisture content (drying), carbohydrate content (formula). Their total phenolic content (TPC) and in vitro antioxidant capacity (FRAP, TEAC, DPPH) were determined spectrophotometrically. The colour of the biscuits was measured using a tristimulus-based instrument, and their texture was characterized by using a texture analyser. Sensory profile of biscuits was determined by qualitative descriptive analysis (QDA). The consumer acceptance and purchase intention of the biscuits were also evaluated, based on the responses of 100 consumers. Additionally, an external preference map was created to illustrate the relationship between consumer preference and the sensory profile of the biscuits, and penalty analysis was conducted to identify directions for product development. Phacelia pollen appeared to be the most effective for improving the nutritional quality of biscuits. The addition of phacelia pollen at the 10% substitution level increased the protein content and TPC of the control biscuit by 21% and 145%, respectively. Significant changes (p < 0.05) were also observed regarding the colour and texture of biscuits. The results of the QDA revealed that biscuits containing pollens of different botanical sources have heterogeneous sensory attributes. The biscuit containing sunflower pollen at the 2% substitution level was preferred the most (overall liking = 6.9 ± 1.6), and purchase intentions were also the highest for this product. Based on the results of the present study, it is recommended to use sunflower pollen for developing pollen-enriched foods in the future. [ABSTRACT FROM AUTHOR]

This study aims to determine the effect of substitution of coconut dregs flour for wheat flour in making klemben cakes on consumer acceptance. The method used in this study is an experimental method using organoleptic tests. This research was started by making coconut dregs flour, then substituted into the cake batter as much as 10% (P1), 20% (P2) and 30% (P3). Based on the results of the organoleptic test of the klemben cake product with 10%, 20% and 30% coconut dregs flour substitution, it was well received by consumers. This is shown from the results of the product assessment covering 5 aspects with the results of the like and really like categories. Based on the results of testing the hypothesis using the Friedman test, it showed that the treatment had no effect on the inner color, outer color, coconut taste, sweet and savory taste, aroma, texture and voids, so it was not continued to the Tuckey test in general, the results of coconut dregs flour substitution in Klemben cakes were acceptable. and liked by consumers on a scale of like to like very much. The conclusion of this entire study shows that the percentage of coconut dregs flour substitution of 10%, 20%, and 30% are all liked by consumers, this can be seen from the average score of inner color, outer color, coconut taste, sweetness, aroma, Crisp texture and cavity appearance are above 4. [ABSTRACT FROM AUTHOR]

This plant has different names and varies depending on the region or region. Jackfruit plant is a plant that belongs to the annual fruit type, and is still related to Malvales and is also included in the ordoUrticales. This study was conducted to find out how the comparison of jackfruit seed pulp (Artocarpus heterophyllus) with wheat flour on pie peel making on consumer acceptability. The research was conducted starting in March 2021 at the Bakery and Bakery Laboratory, Faculty of Engineering, State University of Jakarta. This study used experimental methods. Consumer acceptance tests were conducted on 30 untrained panelists to rate pie crusts for interior color, subtle flavor, buttery flavor, subtle flavor, sweetness, and texture. The results of consumer acceptance obtained by Friedman's test showed that there was no noticeable difference in sweetness, but there was a noticeable difference in the intense color, mash flavor, butter flavor, mash flavor and texture. Then continued with the Tuckey test with a significance value of α = 0.05 and showed that pie skin has a noticeable difference of 10%, 20-30% and a tendency to like pie skin compared to pure jackfruit seeds by 20%. Therefore the recommended treatment in this study was oilcake peel and compared to jackfruit seed puree 20%. The conclusion is that comparing jackfruit seed puree does not affect consumer acceptance of the sweet taste of pie peel. [ABSTRACT FROM AUTHOR]

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For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding animal welfare, adverse health effects, and the environmental impact of meat production have accelerated the development of meat analogues (MAs) over the last decades. From the different categories of MAs, plant-based MAs are recognized as viable alternatives globally. Despite their potential, products derived from insects, algae, fungi, or muscle tissue cell culture remain less familiar in Western cultures. Whereas ongoing research addresses the nutritional values, sensory attributes, and consumer acceptance of MAs, the existing literature offers only limited comparative analyses of the chemical composition. This review aims to address this gap by systematically comparing their advantages and elucidating their limitations in meeting current and future consumer demands.

Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply., Competing Interests: Declaration of competing interest The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024. Published by Elsevier Ltd.)

The prevalence of diet-related health issues has driven the demand for healthier food options, particularly those with reduced fat content. This systematic review evaluates the integration of sensory analysis in low-fat emulsion research, highlighting a significant gap in current practices. From an initial pool of 400 articles, 227 unique studies were screened, but only 15 (6.6%) included sensory analysis, underscoring a major shortfall in evaluating consumer acceptance. The reviewed studies investigated various emulsion types, including simple emulsions, emulsion gels, and Pickering emulsions, utilizing a diverse range of fat replacers, such as plant-based oils, proteins, and modified starches. These fat replacers included natural and modified ingredients such as banana peel flour, lard-based diacylglycerols, cedar oil cake, microparticulated egg white proteins, Nigella sativa oil, avocado, whey protein, flaxseed oil, polyphenol extracts, okara, microcrystalline wax and cellulose, rapeseed cake, and polysaccharide nanoparticles. These innovative approaches aimed to improve the sensory attributes of meat products, dairy-type applications, salad dressings, and bakery products. The review highlights a disparity in the rigor and comprehensiveness of sensory evaluations among studies. While some studies have thoroughly assessed multiple attributes, others have been limited to general acceptability. This variability underscores the need for standardized, detailed sensory analysis in low-fat emulsion research to ensure a comprehensive understanding of consumer preferences and product quality., Competing Interests: The authors declare no conflicts of interest., (© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.)

Background: Identifying the best strawberries to produce colour stable nectars is a priority for the juice industry. Although riper strawberries produce nectars with better colour stability, variability between cultivars means that surface colour cannot be used as a single quality attribute to determine stability. Conductivity and bio-impedance measurements can be used to differentiate ripeness of strawberries. The commercially available PEF Control System (ELEA) can measure cell disruption by measuring conductivity at different frequencies. Updated software measured strawberry conductivity at 121 frequencies between 100 Hz and 1 MHz to determine whether conductivity at these frequencies could differentiate ripeness, and be compared with the colour acceptance and stability of nectars produced from these strawberries., Results: A high-low ratio (HLR) was calculated by dividing the conductivity at frequency 1 MHz by conductivity at 1 kHz. HLR could be used to separate five strawberry ripeness stages, with decreasing HLR associated with increasing ripeness. HLR was then compared with the colour of nectars produced from these strawberries. Although there was a good correlation between HLR and an acceptable colour to consumers on initial production (r = -0.823, P < 0.001) and after 12 weeks of storage (-0.759, P < 0.001), cultivars differed greatly in both HLR and colour stability. Additionally, HLR had a strong correlation with firmness., Conclusion: The PEF Control System could be used to differentiate ripeness of strawberries by HLR, and therefore was associated with colour stability. However, no additional information on colour stability was gained from conductivity beyond what could already be deduced from differentiating ripeness based on surface colour. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

Consumers are interested in products with reduced sugar, a trend which has been attributed to consumers associating high-sugar foods with obesity, diabetes, heart disease, and high blood pressure. The objective of this study was to evaluate consumer perception of sugar reduction in yogurt-both conceptually and for liking of actual products. An online survey (n = 1,290) was conducted to evaluate consumer perception of sweeteners available in commercial yogurts. Participants who purchased yogurt at least once in the past 3 mo completed a series of exercises that involved demographics, agreement, Kano, and maximum difference (MaxDiff) scaling questions. Subsequently, vanilla 1% milkfat yogurts sweetened with sucrose were formulated to isosweet taste intensity with either stevia, allulose, a blend of sucrose and honey, or a blend of sucrose, stevia, and allulose using magnitude estimate scaling followed by paired comparison tests with consumers (n = 40). A consumer acceptance test (n = 229) was then conducted using the 5 vanilla yogurts. Half of the consumers (n = 115) were primed with the specific yogurt sweetener and the other half were not. Survey and acceptance test data were evaluated by univariate and multivariate analyses. Conceptually, consumers preferred the claim "naturally sweetened" over a reduced sugar claim in yogurt (P < 0.05). Honey was preferred over other sweeteners, followed by agave nectar and cane sugar (P < 0.05). Allulose was the least preferred sweetener option conceptually (P < 0.05). Priming with sweetener type positively affected consumer acceptance, regardless of sweetener (P < 0.05). When yogurts were tasted, yogurts sweetened with sucrose were the most preferred regardless of priming (P < 0.05). Yogurts sweetened with allulose or a blend of allulose, stevia, and sucrose received higher liking scores than yogurts with stevia (P < 0.05), suggesting that allulose can assist with sugar reduction in yogurt. Consumers are interested in healthy yogurts that are naturally sweetened, but flavor or taste remains the driving force for liking and purchase. The use of a natural non-nutritive sweetener that delivers the sensory experience of sucrose is ultimately more important than familiarity with the actual sweetener., (© 2024, The Authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).)

The environmental concerns associated with excess meat consumption have emphasized the need for sustainable alternatives. Edible insects offer a promising alternative due to their environmental efficiency and nutritious profile, but their widespread adoption in Western diets remains a challenge. The objective of the study was to investigate the impact of exposing families (parents and children) to insect-based or plant-based dinner menus on dietary pattern, meat intake, and protein intake over a six-week intervention period. The study was a two-arm randomized equivalence trial comparing an insect-based menu to a plant-based control. Families received either an insect or plant-based menu to replace meat in dinner meals three times a week for six weeks, aiming to replace 20% of their meat protein intake. Dietary changes were assessed through dietary registrations and daily questionnaires. Both adults and children maintained their estimated daily total protein intake, while reducing daily meat protein intake. Neither group met the 20% weekly meat replacement goal. In the insect-based menu group, adults and children reached an average 5.5% and 2.3% weekly meat replacement, respectively. In the plant-based menu group, adults and children replaced 9.0% and 4.3%, respectively. Meat attachment had an effect on meat protein intake. The menus slightly reduced meat protein intake. The weekly frequency of meat meals slightly declined, but portions remained the same. By enhancing insect and plant-based food quality and understanding consumer behavior, insect- and plant-based products have the potential to be a complementary alternative in a sustainable dietary transition without sacrificing nutrition. CLINICAL TRIAL REGISTRY: ClinicalTrials.gov: NCT05156853; clinicaltrials. gov/study/NCT05156853., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Plant-based dairy alternatives have many benefits in terms of sustainability, animal welfare, and health, but they can only be successful in the market if consumers perceive them as suitable substitutes for conventional dairy. Consumers' expectations for new products are strongly influenced by the food categories into which they place these products. The present study aims to reveal consumers' categorizations of plant-based dairy products to gain insights into their potential as dairy substitutes. In a free sorting task, 100 participants from the German-speaking part of Switzerland sorted a variety of plant-based and conventional animal-based dairy products into groups, indicating their spontaneous similarity perceptions. Additionally, we assessed the participants' characteristics and attitudes toward plant-based dairy products to test potential differences in categorization strategies among consumer groups. Multidimensional scaling and cluster analysis showed that consumers' mental representations of plant-based dairy and conventional animal-based dairy were clearly separated across a wide range of product types. This pattern was even observed among consumers who ate less meat, had higher exposure to vegan dietary styles, and had less negative attitudes toward dairy alternatives. The results suggest that taxonomic distinctions based on plant or animal origin dominate consumers' perceptions and are likely to hinder the substitution of dairy with plant-based dairy. Nevertheless, they also imply that plant-based products that manage to emphasize shared goals and functional properties akin to conventional dairy products are more likely to form a common goal-derived category in consumers' minds and thus have better prospects as substitutes., Competing Interests: Declaration of competing interest None., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Purpose of Review: Plant-based meat analogs (PBMAs) have been the subject of interest over the past few years due to consumers' demand for environmentally friendly, healthful, and non-animal-based foods. A better comprehension of the composition, structure, texture, nutrition, and sustainability of these PBMAs is necessary., Recent Findings: This review articulates the protein sources and composition of PBMAs and their "meatiness" with respect to texture, structure, and flavor enhancement. The components used in the analogs, such as unsaturated fats, fibers, vitamins, minerals, carbohydrates, and plant-based oils enriching their nutritional profile, are described. The study identifies the environmental and sustainability impact of PBMAs, as crucial to the survival and maintenance of biodiversity. More studies are warranted to scope and underscore the significance of the analogs and comprehend the texture or structure-function relationships. Further product development and testing thereof may ultimately result in quality meat analogs that respect meat taste, health and acceptance of consumers, environmental sustainability, animal welfare, and current challenges., (© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Dark chocolate gets popularity for several decades due to its enormous health benefits. It contains several health-promoting factors (bioactive components - polyphenols, flavonoids, procyanidins, theobromines, etc, and vitamins and minerals) that positively modulate the immune system of human beings. It confers safeguards against cardiovascular diseases, certain types of cancers, and other brain-related disorders like Alzheimer's disease, Parkinson's disease, etc. Dark chocolate is considered a functional food due to its anti-diabetic, anti-inflammatory, and anti-microbial properties. It also has a well-established role in weight management and the alteration of a lipid profile to a healthy direction. But during the processing of dark chocolate, several nutrients are lost (polyphenol, flavonoids, flavan 3 ol, ascorbic acid, and thiamine). So, fortification would be an effective method of enhancing the overall nutrient content and also making the dark chocolate self-sufficient. Thus, the focus of this review study is to gather all the experimental studies done on dark chocolate fortification. Several ingredients were used for the fortification, such as fruits (mulberry, chokeberries, and elderberries), spices (cinnamon), phytosterols, peanut oil, probiotics (mainly Lactobacillus, bacillus spices), prebiotics (inulin, xanthan gum, and maltodextrin), flavonoids, flavan-3-ols, etc. Those fortifications were done to raise the total antioxidant content as well as essential fatty acid content simultaneously reducing total calorie content. Sometimes, the fortification was done to improve physical properties like viscosity, rheological propertiesand also improve overall consumer acceptance by modifying its bitter taste.

Despite the dynamic development of technology related to the production of artificial meat, this product faces one more important challenge in terms of gaining consumer acceptance. In the literature on the subject, limited research has been done on the perception of meat in vitro across different societies; therefore, there is little knowledge of the possibility of its acceptance and the type of barriers it may encounter. The aim of this study was to assess the perception of meat produced from stem cells in vitro by Polish consumers. The study was voluntary and was conducted based on an internet survey addressed to people aged 12 to 60+. Convenience sampling of respondents was used. The research sample consisted of 424 respondents with a diversified sociodemographic profile. The results showed a diversified interest in meat produced from stem cells in vitro among Polish consumers. Many respondents were not able to clearly define their preferences for this type of product. Young people showed the greatest positive interest in innovative in vitro meat. The greatest concerns of consumers were related to the lack of knowledge about this type of food, the lack of its inherent naturalness and potential negative health effects.