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Aquaponics (a sub-field of integrated agri-aquacultural practices (IAAS)) has emerged as a novel approach to combat global food security, reduce soil erosion and nutrient loss, and mitigate agronomic greenhouse gas (GHG) emissions. However, little remains known of potential consumer markets. Despite recent research throughout Europe, Central America, Australia, and the Middle East, this work represents the first large-scale evaluation of UK consumer understanding, assessment, and willingness to pay (WTP) for aquaponic products. Following analysis of 588 survey responses, we identify environmental awareness and green consumption, recognition of common UK eco-labels and sector-specific certification schemes, and consumer perceptions of aquaponics compared to conventional, locally sourced, and organic food production. Initially, 44% of survey respondents were familiar with aquaponics, with familiarity positively influenced by age and level of education. After presenting a definition of aquaponics (detailing its use and commonly cited socio-environmental benefits), consumer perceptions were mixed, with respondents broadly favourable to the practice despite uncertainty. Over 43% of consumers were willing to pay an associated price premium for aquaponic produce (valued, on average, as a 23% price increase over conventional alternatives). This willingness to pay was statistically in line with the organic market premiums and independent of prior familiarity with aquaponics as a food production system. These findings suggest a sizable consumer market for aquaponic produce and public interest in its sustainability benefits. Tailored marketing strategies could position aquaponic produce competitively alongside organic and environmentally friendly alternatives (irrespective of certification/eco-labelling), ensuring the long-term economic viability of the emerging aquaponics industry. [ABSTRACT FROM AUTHOR]

According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed. [ABSTRACT FROM AUTHOR]

This study explores the potential of Tenebrio molitor protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consumer preferences, this research bridges the gap between laboratory innovation and market feasibility, contributing to the development of sustainable functional foods. The study optimized the process of enzyme hydrolysis using serine protease from Cucurbita ficifolia, thereby enhancing DPPH scavenging capacity increased from 3.15 ± 0.53 to 8.17 ± 0.62 µM Trolox/mL and ABTS decolorization capacity increased from 4.29 ± 0.01 to 10.29 ± 0.01 µM Trolox/mL after 5 h of hydrolysis. Consumer surveys incorporating the Food Neophobia, Insect Phobia, and Entomophagy Scales revealed demographic and cultural influences on entomophagy acceptance. Among respondents, 27.1% in Poland and 25.7% in Spain had previously consumed insect-based products, while Polish participants showed a higher willingness to adopt insect-enriched foods. The study confirmed that hydrolysis enhances the antioxidant activity of T. molitor protein hydrolysates and that demographic and cultural factors significantly influence consumer acceptance of insect-based foods. [ABSTRACT FROM AUTHOR]

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]

Obesity, diabetes, and tooth decay are directly related to high sugar intake. Therefore, it is important to reduce sugar consumption by replacing it with foods that provide less energy. At this juncture, xylitol provides fewer calories than sucrose and helps preventmtooth decay. Additionally, probiotics have many positive effects on host health. This study aimed to produce a tooth-friendly probiotic pudding by incorporating xylitol (25, 50, 75 and 100%) and the probiotics L. rhamnosus and S. boulardii. The effects of adding xylitol and probiotics on pH levels, syneresis, rheological properties, probiotic viability, and consumer acceptance were evaluated. The addition of xylitol resulted in a slight increase in pH, whereas the inoculation of probiotic cultures led to a notable reduction in pH values (P ≤ 0.05). The addition of xylitol reduced the syneresis levels of the puddings. The addition of xylitol resulted in an increase in the consistency values, whereas the incorporation of probiotics resulted in a reduction. Although a decline in the viability was observed for both L. rhamnosus and S. boulardii during storage, the viability of probiotics remained above the desired level (8.91 and 6 log CFU/g for both probiotics, respectively). The sensory acceptability of probiotic-free puddings was satisfactory, whereas probiotic puddings were not deemed acceptable by the panelists. Finally, this study demonstrated that xylitol could be an alternative sweetener to sucrose in the production of tooth-friendly pudding and that the pudding could be used as an alternative probiotic carrier. [ABSTRACT FROM AUTHOR]

ABSTRACT 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. [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]

A consumer central location test explored the effect of adding probiotics to baked products. Lactobacillus acidophilus and two Bacillus subtilis strains were incorporated into plain cookies and crackers. Consumer acceptability and the sensory characteristics of these products were then evaluated. The addition of Bacillus probiotics significantly affected the color, appearance, flavor, texture, and overall liking of both cookies and crackers. However, the sensory profiles of the L. acidophilus cookies and crackers were not significantly different from those of the control samples. In contrast, the B. subtilis samples were significantly less liked by consumers. Overall, consumers liked the control samples over those samples containing B. subtilis spores. [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]

The aim of this research is to determine the level of preference for the taste, aroma, color and texture of the Deconstructed Banana Compote into Milkshake product and how well the results are received by the public. Nowadays, food has become no longer just a basic need but has become a modern lifestyle for culinary lovers. Due to new cultural trends entering Indonesia, typical Indonesian culinary delights are starting to lose their popularity. As a result, researchers are interested in deconstructing traditional Indonesian cuisine. The method used is an experimental method with a deconstruction stage. Researchers will distribute questionnaires to determine consumer acceptance to collect opinions about the deconstruction of typical Indonesian dishes into cold drinks, namely Milkshakes. A total of 30 panelists were used. The research results showed that the Kolak Pisang Milkshake combines traditional flavors with the taste of cream and milk. The soft banana, sweet taste of brown sugar and the smell of coconut milk make customers have a unique and satisfying experience. This study helps culinary development by combining innovation and tradition. Banana Kolak Milkshake can be an interesting alternative for Banana Compote Lovers who want to try something new. In addition, this research offers the opportunity to learn more about innovative ways to develop traditional food products. The product can be accepted and liked by consumers based on the results of organoleptic tests to determine consumer acceptability. It is hoped that this research will be useful for consumers who are interested in kolak milkshakes banana. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. 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. [ABSTRACT FROM AUTHOR]

Purpose: Malaysian rice wines (tapai) manufactured in small-scale industries are usually formulated based on personal experiences under minimally controlled conditions for generations, especially in Sabah, one of the East Malaysian states. However, the quality and safety of rice wines were receiving increased attention to ensure better quality control, particularly those produced on an industrial scale. Therefore, this research aims to determine the fermentation dynamics and consumers' acceptance of Malaysian rice wines produced using different sasad (a local term for starter culture from Sabah). Design/methodology/approach: The physicochemical [total soluble solids (TSS), alcohol content, total titratable acidity (TTA) and pH] and microbiological [total yeast and mould count (TYMC) and total lactic acid bacteria (LAB) count] changes in Malaysian rice wines were determined to better understand the fermentation process for future process optimisation. Additionally, sensory evaluations were conducted to determine the consumers' preferences for the rice wines. Findings: The overall fermentation dynamics of rice wines exhibited similar trends with slight variations between the samples, demonstrating the effect of microbial compositions of sasad on the quality of final rice wines. Additionally, consumer acceptance tests showed that rice wines with darker shades of yellow and a stronger alcoholic aroma were preferable. Originality/value: This is the first research that provides important insights into both the fermentation dynamics and consumers' acceptance of Malaysian traditional rice wines, enriching the rice wine literature from the academic perspective and contributing to the production of safe and high-quality rice wines. [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 global transition towards sustainable living has led to a growing demand for innovative food products that enhance environmental sustainability. Traditional meat production is known for its high energy consumption and significant carbon emissions, necessitating alternative approaches. Plant-based meat (PBM) offers a promising solution to reduce the ecological footprint of animal agriculture. This paper examines various challenges in PBM development, including nutritional equivalence, industrial scalability, organoleptic properties, and digestibility. Addressing these challenges requires interdisciplinary collaboration to ensure consumer acceptance, regulatory compliance, and environmental stewardship. Advanced technologies like nanotechnology, fermentation, and enzymatic hydrolysis, along with automation and repurposing cattle farms, offer solutions to enhance PBM's quality and production efficiency. By integrating these innovations, PBM has the potential to revolutionize the food industry, offering sustainable and nutritious alternatives that meet global dietary needs while significantly reducing environmental impact. [ABSTRACT FROM AUTHOR]

Abstract The existing approaches for reducing the amount of saturated fat in baked goods while preserving customer approval are examined critically in this review article. Butter and shortening are high in saturated fats, which are known to increase the risk of cardiovascular disease. The main goal of reformulation activities is to replace unhealthy ingredients with plant-based fats, vegetable oils, and seed oils. Novel approaches to baking, such as the use of nanoemulsions, oleogels, and hydrogels have the potential to produce desired textures while maintaining fat reduction. However, striking a balance between these objectives is difficult since cutting saturated fat can have a detrimental effect on sensory qualities. This review explores strategies for improving consumer acceptability by modifying recipes (replacement of fat) and effectively communicating the health benefits. The essay also looks at labelling laws and how government programs might help promote better bakery options.

Edible insects have the potential to serve as a valuable and innovative source of nutrients. However, their incorporation can affect various product characteristics. This study aimed to evaluate the effect of using lesser mealworm larvae (LMP) and house cricket imago (HCP) powders in shortbread cookie recipe on their physical, sensory, and nutritional characteristics. The cookies prepared from wheat flour (control) and those with 10% and 20% ( w/w ) of wheat flour replaced by insect powders were analyzed. Additionally, the fat quality and sorption properties of the insect powders were evaluated to determine their impact on the storage stability of the cookies. The results indicated that the chemical composition of both insect powders influenced their sorption properties, contributing to their good storage stability Nevertheless, the changes caused by the incorporation of LMP were more pronounced than those caused by HCP. The insect powders improved the nutritional value of the cookies, notably increasing protein content (2.1 times for cookies with 20% LMP replacement) and essential fatty acid levels (3.3 times for cookies with 20% LMP replacement), compared to control. However, it diminished oxidative stability of the fat in cookies (with a 25.9% shorter induction time for 20% LMP cookies) and their sensory characteristics (primarily ratings of color, taste, and aroma were lower by 32.4–65.2%). Generally, the cookies with a 10% LMP replacement achieved consumer acceptability comparable to those with 20% HCP, suggesting that a lower level of LMP is preferable in the recipe compared to the HCP level. Overall, LMP could be deemed a promising ingredient for the pastry industry; however, further research is needed to enhance the sensory characteristics and shelf-life of products enriched with this insect powder.

The purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance of cookies using plant-based oils and to determine which sensory attributes influence and improve purchase intention of cookies using plant-based oils. Frequency analysis, one-way analysis of variance, correspondence analysis, Pearson correlation analysis, and multiple factor analysis were used for statistical evaluation. Six cookie samples, five with types of vegetable oil (canola, brown rice, coconut, soybean, olive) and one with butter, were evaluated by 112 consumers. Of the 28 sensory attributes, the 11 sensory terms of milk, savory, sweet aroma/odor, sweet, roasted grain, milk taste/flavor, hardness, "crispy", "stuffy", roughness, and "crumble" were significantly different among samples (p < 0.001). In the consumer acceptance and purchase intention tests, participants evaluated 12 attributes, namely, overall liking, appearance, color, aroma/smell, overall taste, savory flavor, flavor, sweet taste, aftertaste, texture, "smooth", "crispy", "try again", recommendations, and familiarity, on a 9-point structured hedonic scale. All attributes except "smooth" were significantly different among the six cookie samples tested (p < 0.001). Samples with coconut oil and butter had the highest consumer acceptance. In particular, in a correspondence analysis, the samples with butter and coconut oil positioned in the positive direction (+) of Dimension (Component) 1 were closely related with mouthfeel, sweet aroma, sweet taste, "crispy", "try again", recommendation, familiarity, and overall liking. Our results suggest that cookies with coconut oil could be a substitute for animal-fat-based cookies with butter. We hope that our research will provide fundamental data for the development of vegan bakery products that meet the needs of consumers and food companies. [ABSTRACT FROM AUTHOR]

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers' chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as "softness", "pleasant color", and "good appearance" positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers. [ABSTRACT FROM AUTHOR]

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy‐free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic‐supplemented soy dairy‐free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. Practical Application: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties. [ABSTRACT FROM AUTHOR]

Summary: Plant‐Based Milk (PBM) alternatives have been a hype recently, drawing the high focus of investors, developers, and researchers. However, despite this surge in interest, the market size and potential of these products remain unclear. While several studies explored consumer perspectives on these alternatives, the variability in findings remains poorly understood. This systematic review aims to investigate consumer perceptions of PBM and to identify the factors associated with higher acceptance. Adhering to the PRISMA‐P methodology, searches on two major databases – Scopus and Web of Science – were conducted. Research papers published between 2019 and 2024 were screened to capture the most recent insights, resulting in thirty‐one articles. Among these studies, 71% were surveys, 50% were conducted in Europe and 46% in America. Additionally, 78% of the studies had a sample size of 500 participants or fewer, 71% assessed the perception of PBM alternative in general, while equally, 12.9% focused on soy‐based milk and 12.9% on coconut‐based milk. Overall, the studies evaluated preference for PBM over dairy milk, motives for consumption and other relevant factors. The research describes the socio‐demographic criteria associated with the high adoption rates of these products, the reasons for choosing dairy substitutes (such as curiosity, health benefits, or social influence), and the perceived advantages and barriers to their use. The expected outcomes of this study can provide valuable insights for designing effective marketing strategies for PBM and fostering the development of sustainable and healthy food systems. [ABSTRACT FROM AUTHOR]

Summary: Precision fermented dairy (PFD) is a novel technology used to produce milk proteins that can be used to replicate conventional dairy (CD) products. With PFD products likely to be available soon in the United Kingdom, this study aimed to explore consumer acceptance of these products. Specifically, the effect of sharing information related to the process and environmental impact of PFD on overall liking and emotional response for yoghurts labelled as CD and PFD. Overall, all participants (n = 62) were willing to try the yoghurts labelled as PFD, and no significant difference in liking between yoghurts labelled as CD and PFD was found, indicating acceptance and trust. However, sharing information slightly increased liking for PFD yoghurt and evoked more positive emotions ('understanding', 'adventurous' and 'enthusiastic'). In contrast, information decreased liking for CD yoghurt and had minimal impact on the emotional response, but made participants feel slightly 'guilty'. In particular, sharing information led high food‐neophobic and food technology‐neophobic individuals to be more 'understanding' towards PFD in comparison to the low‐neophobic groups. Findings suggest emotional responses can provide deeper insights beyond liking, which will benefit the food industry when reviewing consumer attitudes. The results show promise that consumers will accept PFD products when available, provided the novel technology can mimic the sensory properties of CD. Furthermore, when marketing products, sharing information may increase liking for sustainable products, but future studies would benefit from exploring the effect of different types of information on consumer acceptance. [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]

Most Americans exceed the recommended limit for sodium in their diet, a risk factor for hypertension and cardiovascular disease. Efforts have been made by the food industry and government agencies to reduce the sodium content in foods and encourage the consumption of lower sodium diets. Such efforts, however, are not successful in improving public health when consumers do not accept and consume lower sodium foods. This review article provides an overview of the strategies that have been used by the US food industry to reduce and replace sodium in consumer packaged goods, as well as future sodium reduction strategies and approaches for replacing sodium with potassium salts. Challenges in consumer acceptance regarding the reduction of sodium in foods are also discussed. Because of the widespread consumption of numerous sodium‐containing consumer packaged goods, implementing future strategies in various aspects of salt reduction and potassium replacement in foods should have a profound impact on the health of Americans. Practical Application: New information is provided herein as it discusses the most current and collective perspectives of major food industry successes and challenges, as well as government strategies to decrease sodium intake. The information provided also addresses future strategies for reducing sodium content in foods, increasing potassium intake, and consumer acceptance of lower sodium foods. [ABSTRACT FROM AUTHOR]

Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n = 44) and nonconsumers of wine (n = 58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP‐containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP‐containing samples. The study identified that GP led to off‐flavors and textures in the pasta sauces. Practical Application: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP‐containing pasta sauce than nonconsumers of wine. [ABSTRACT FROM AUTHOR]

Fermentation processes have been known since ancient times and are widely used in the production of food, beverages, and other areas. One of the most well‐known fermented products is bread. It plays an important role in human nutrition because of the valuable compounds it contains. The growing population leads to an increase in global bread consumption and other bakery products. Simultaneously, in developed countries, declining consumption trends are observed. Understanding the complex interplay between socio‐economic dynamics, food production policies, and the dietary patterns of society is crucial for shaping effective strategies that align with the principles of a sustainable and resilient food system. The aim of this study was to determine bread consumption trends in Poland. Data were obtained from the Household Budget Surveys carried out by Statistics Poland. The study considered the period from 1978 to 2020 and was performed in three dimensions: socio‐economic groups, the number of people in households, and income quintile groups. A decreasing trend in bread consumption was observed within the analyzed period in all three socio‐economic groups. Based on the analysis of the relationship between bread consumption and income level per capita, the same observation was made. There was no correlation between the amount of bread consumed and the number of people in the household. The obtained data are determined by many factors, including prices of bread, demographic changes, dietary patterns, and education in the field of human nutrition. [ABSTRACT FROM AUTHOR]

Summary: The effects of cannabis leaf powder substituted for defatted soy flour (CP; 0%, 5%, 10% and 15%) and the moisture content of the mixture (MC; 25%, 35% and 45% on a wet basis) on physical properties and antioxidant activities of textured vegetable protein (TVP) prepared using a twin‐screw extruder were studied. Increasing CP and MC decreased expansion, resulting in small air cells within the structure, which, in turn, led to an increased bulk density and decreased water absorption capacity, water holding capacity and water solubility index. After rehydration, TVP with the higher CP and MC levels tended to exhibit higher hardness and cohesiveness. An increase in CP significantly (P < 0.05) enhanced the total phenolic content and antioxidant activity of TVP as determined by DPPH, ABTS and FRAP assays. The preliminary consumer acceptance test indicated that TVP containing less than 10% CP and 25% MC tended to have higher overall liking score, with the texture resembling that of meat. [ABSTRACT FROM AUTHOR]

Summary: Excessive consumption of seafood has resulted in a decline in fish stocks and the destruction of ecosystems worldwide. Textured vegetable proteins (TVPs) can be used in manufacturing fish products, including surimi‐based fish cakes, to prevent these problems. In this study, we aimed to incorporate TVP into fish cakes as an alternative to fish meat (surimi). Fish cake samples containing TVP (0, 5%, 10%, 15% and 20%) were prepared and cooked through boiling or frying. Texture profiles, volatile compounds and consumer acceptance of the fish cake samples were measured. An increase in TVP content enhanced the protein content of the samples, making them more suitable than fish meat is as a protein source. In the fish cake samples, the textural properties, including hardness, springiness, cohesiveness, gumminess and chewiness, increased with increasing TVP content. Analysis of the volatile compounds showed that hexanal and 2‐pentifuran, which are primarily responsible for the grassy or beany flavour of soy, increased with increasing TVP content in fish cakes. The levels of these components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP (FST5) exhibited acceptance ratings similar to those of the control. Moreover, FST5 scored the highest in appearance, odour, taste and overall liking. Therefore, fried fish cakes supplemented with 5% TVP were qualitatively similar to fried fish cakes containing 100% fish meat (surimi). We propose the partial substitution of fish meat with alternative products to potentially reduce overfishing. [ABSTRACT FROM AUTHOR]