Showing papers in "Food Quality and Preference in 2013"

TL;DR: In this paper, a survey of 244 Romanian consumers examined the influence of intentions not to waste food, planning and shopping routines, as well as moral attitudes and lack of concern towards wasting food, a subjective norm of disapproval towards food waste, and perceived behavioural control on consumers' self-reported food waste.

TL;DR: The authors found that foods with the organic label elicited a higher willingness to pay and yielded better nutritional evaluations (e.g., tastes lower in fat, higher in fiber) than foods without the organic labels.

TL;DR: In this paper, a review of the existing approaches to analyze data obtained from a check-all-that-apply (CATA) questionnaires is presented, which includes a generalization of Cochran's Q to test for product differences across all attributes, and a more informative penalty analysis.

TL;DR: In this paper, the authors compare the effectiveness of a published predefined lexicon with that generated by the consumer and evaluate the effect of CATA approach compared to intensity scaling as used in EsSense Profile.

TL;DR: For example, this article found that consumers make rather rational interpretations of claims and their benefits when forced to assess the information, but still know relatively little about consumer understanding of the message content in claims and even less about the assessment of personal relevance of the claimed benefits.

TL;DR: In this paper, the authors explored consumers evaluation of four attributes of probiotic functional foods: base product (yoghurt, orange juice and biscuits), health claim (generic, psychological and prevention), price (high, regular and low) and brand (familiar and unfamiliar).

TL;DR: This paper investigated how a dehydrated food product was experienced at different stages of product usage: choosing a product on a supermarket shelf, opening a package, cooking and eating the food, and found that ratings for satisfaction and pleasant surprise tended to be lowest during the buying stages.

TL;DR: Two studies demonstrate that the opposite intuition exists in France: unhealthy food is spontaneously associated with bad taste, while healthy food is linked to tastiness, and how the healthy = tasty French intuition influences taste perceptions in a product test conducted in an experimental lab.

TL;DR: In this article, the authors measured antecedents and associations of food neophobia in a large mail survey conducted in the German and French-speaking parts of Switzerland and found that age, income and education were negatively associated with food neophobia.

TL;DR: In this paper, the authors studied bias pertaining to the order in which sensory attributes are placed within a CATA question and the order of a sensory CCA question within an extended product assessment ballot (including product-elicited emotions, purchase intention and overall liking).

TL;DR: The results demonstrated that certain elements of the product packaging can be used to drive visual attention to one element or another; for instance, the ridged surface of certain jars contributed to spread the gaze; however, an important part of the associations that these formats elicited were related to the ridges or to unusualness of the packaging, suggesting that these “secondary” stimuli also captured attention.

TL;DR: In this article, a study based on the "means-end chain" theory was conducted to analyze whether variation in the complexity and the associated benefits and values in the choice structure relating to novel food products can be linked to the consumer's degree of phobia towards novel foods.

TL;DR: In this article, the authors evaluated the impact of questionnaire format on hedonic and emotion responses by evaluating the results of eight internet surveys comparing the following: (1) types of questionnaire (check all that apply versus rating scale), (1b) order of emotions (alphabetical versus random), and (1c) position of emotions with respect to overall acceptability question (before or after acceptability).

TL;DR: In this paper, the authors present eleven predictions of future changes in sensory and consumer research, dividing them according to the criticality of change and the timing of change, including health and wellness, global products and methods, age (life transitions), measuring beyond liking, move beyond the laboratory, and the use of representative subjects.

TL;DR: In this paper, the authors developed a comprehensive causal model to analyse data from 13,074 German consumers gathered through the representative German National Nutrition Survey II (Nationale Verzehrsstudie II).

TL;DR: Wang et al. as mentioned in this paper developed a conceptual model which proposes that internal influencing factors of consumers mediate the relationships between external influencing factors and green food consumption intention while context factors such as purchasing convenience moderate the relationship between greenfood consumption intention and behaviors, and concluded that Chinese governments should strengthen supervision of green food production and labeling systems as well as develop more channels to improve environmental value of consumers.

TL;DR: The hypothesis that personality differences may drive differences in spicy food liking and intake is supported, as individuals who enjoy spicy foods exhibit higher Sensation Seeking and Sensitivity to Reward traits.

TL;DR: A growing body of evidence indicates chemosensory variation is far more complex than previously believed, and a monolithic one-size-fits-all approach to bitterness needs to be abandoned.

TL;DR: In this article, the authors examined consumer perceptions and estimates willingness-to-pay (WTP) for vacuum packaging of fresh beef under different information treatments and found that information about the positive and potential negative properties of vacuum packaging play an important role in shaping consumers' attitudes towards vacuum packaging and WTP for vacuum-packaged steaks.

TL;DR: In this paper, a lexicon to describe the conceptualisations associated with commercial blackcurrant squash was developed by consumers, who were then asked to assess their conceptual response to eleven squashes under three conditions: blind, pack and informed using Check-All-That-Apply (CATA).

TL;DR: In this paper, the authors explored long-term consumer acceptance of new environmentally sustainable alternatives to meat and found that liking of meat substitutes can be increased by repeated exposure for a segment of consumers.

TL;DR: In this article, a global within-assessor reproducibility index is proposed as more appropriate for CATA applications that does not limit the number of terms that can be ticked as applicable and when all the terms are applicable to the product category.

TL;DR: This article examined the relationship between motivational differences in food orientation and the choice of snacks made from environmentally-friendly proteins (i.e. lentils, locusts, seaweed or hybrid) and found that there is room for a change to a diet with more environmentally friendly proteins.

TL;DR: The gLMS was easier to use according to participants, but resulted in non-normal data due to clustering near the adjective labels, but the gVAS sacrificed semantic information about the magnitude of response, and both scales were able to discriminate between sucrose samples in a concentration series.

TL;DR: In this paper, the authors evaluated the effect of context on food choices and found that contextual factors were sufficient to have an influence on declarative drink choices and that drink choices were different according to the ambience.

TL;DR: In this paper, the authors compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers, and show that there exists an important trade-off in quality perception among different extrinsistic cues such as origin, denomination of origin (1er Cru vs vin de pays), label aesthetic (classical vs modern), bottling (estate vs cooperative bottled), the presence of awards as well as different cues commonly linked to tradition such as “special cuvee” or being produced by independent winemakers or being perceived as

TL;DR: It can be concluded that nutrition and health claims can be beneficial in the marketing of organic products, especially when addressing occasional organic consumers.

TL;DR: In this paper, a study was conducted to uncover consumer perception and motivations to buy a ready-to-eat-salad using three different projective techniques (word association, completion and Haire's shopping list), and to compare the results obtained by the three methodologies.

TL;DR: In this paper, the authors explored the taste testing of wine with varying degrees of expertise and in the presence of variations in quality, brand and country of origin (COO) cues, and found that experts experienced difficulty in evaluating quality and even when detecting quality differences were unable to assign an intelligent meaning to these differences.

TL;DR: A halo effect was apparent, such that effects of aesthetic manipulations extended to ratings of product attributes that were not experienced, and congruence between graphical and product form (droplet shape) may be advantageous.