Showing papers in "Food Quality and Preference in 2015"

TL;DR: This contribution appears to be the first review of scientific articles from the field of local food consumption to present an overview on international research and to identify research gaps.

TL;DR: A review of the literature on the effects of expectations on the sensory perception of food and drink by humans can be found in this paper, where the authors evaluate the evidence that has emerged from both laboratory studies and real-world research conducted in the setting of the restaurant, canteen and bar.

TL;DR: In this paper, the authors investigated the readiness of consumers in a Western society, where traditional meat consumption prevails, to adopt insects as a substitute for meat and identified gender, age, familiarity, food neophobia, convenience and environmental food choice motives, as well as meat-related attitudes and future meat consumption intentions as significant predictors.

TL;DR: In this paper, the authors investigated how consumers perceive organic food attributes, which in turn influence their utilitarian and hedonic attitudes and intentions to purchase organic food, and found that consumers' perceptions of nutritional content, ecological welfare, and price attributes of organic food have strong effects on utilitarian attitudes as well as hedonistic attitudes toward buying organic food.

TL;DR: In this paper, a cross-cultural comparison was conducted based on consumers' willingness to eat different insect-based, processed (e.g., cookies based on cricket flour) and unprocessed food.

TL;DR: In this article, a cross-cultural qualitative study explores how cultural exposure and individual experience contribute towards the contrasting evaluations of insects as food by those who do and do not eat them.

TL;DR: In this article, a consumer preference study of the craft beer industry is presented, where the authors compare the commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers.

TL;DR: It is argued that current strategies are on the wrong track in identifying the key obstacle to overcome as a question of the negative representation of insects and an alternative sensorially-driven strategy is suggested, which stands a much greater chance of making people eat insects on a regular basis.

TL;DR: In this paper, the authors measured how liking changes across blind, package (expected) and informed conditions, and measured how emotions change across blind and informed condition, in products representing the widest range of sensory variability and brand identity in the market category of hazelnut and cocoa spreads.

TL;DR: The authors investigated how intrinsic (sensory) and extrinsic (packaging) cues affect consumers' emotional responses to foods and explored whether emotional responses combined with liking, predict actual food choice.

TL;DR: A review of consumer behavior regarding the price of organic food published from January 2000 to December 2013, in order to identify the current state of research and research gaps is presented in this paper.

TL;DR: This paper investigated the influence of first fixation location on consumer choice and disentangled two factors driving total fixation duration, namely preference formation (the process of establishing a preference for one of the items of the choice set) and the decision goal (task instruction).

TL;DR: For example, this article found that consumers believe that eco-labeled products taste better, which, at least in part, may be an effect of the label, and they examined some mechanisms and limits of the eco-labels effect.

TL;DR: In this article, the authors investigate to what extent consumers base food purchases on the information implied by the presence of a label, and they find that fair trade labels for chocolate are more likely to influence consumer choice than organic labels in Flanders.

TL;DR: In this article, the authors used an immersive environment depicting a virtual coffeehouse, replete with visual, auditory and olfactory cues found regularly in this setting, and compared liking scores for five coffees to those obtained from the same individuals in a traditional testing environment in which contextual information was absent.

TL;DR: For example, the authors found that CATA questions with long lists of synonym or antonym terms may cause a "dilution" effect of the responses, which fits expectations of idiosyncrasy in consumer perception/expression of sensory stimuli but may be associated with reduced discriminatory ability of the CATA question.

TL;DR: This paper reported a series of four experiments designed to assess what drives people's matching of visual roundness/angularity to both "basic" taste names and actual tastes, and found that people consistently matched sweetness to roundness.

TL;DR: Significant differences among countries were identified in the frequency of mention of the categories elicited in the five questions, suggesting that culture affected consumers’ associations with wellbeing.

TL;DR: The data suggest that the FCQ is a suitable tool for exploring food choice motives across different European populations and differences in relative importance of factors within countries may need to be taken into account in dietary health intervention and food product development.

TL;DR: Structural equation modeling showed that perceived benefits, general health orientation regarding pesticides and organic foods, self-efficacy and perceived barriers are significant predictors of willingness regarding the use of organic foods.

TL;DR: In this paper, a case study on the topic of what people say when they tweet about different eating situations was presented, where the search words breakfast, lunch, dinner, and snack were retrieved, of which 48,746 corresponded to original tweets and were subject to automated word analysis.

TL;DR: In this paper, a longitudinal panel study was used to examine whether the perceptions of various environment-related, food consumption patterns changed between 2010 and 2014 and what factors influenced such changes.

TL;DR: In this paper, the authors compare sensory product characterisations from trained assessors to those elicited by consumers using CATA (check-all-that-apply) questions and show that results are comparable.

TL;DR: In this article, the authors address the question of whether it is possible to identify the constituent elements of the credence trait in relation to food quality in the short supply chain and propose a model to classify credence characteristics to be classified within conventions of quality and to support strategies aimed at spreading sustainable forms of food distribution and consumption.

TL;DR: An approach for automated mixed ANOVA/ANCOVA modeling together with the open source R package lmerTest developed by the authors that can perform automated complex mixed-effects modeling is introduced.

TL;DR: The eye-tracking data suggest that the participants needed more time to process the GDA format in comparison to the traffic light format and the nutrition table format, and that the TL format is a consumer-friendly way of communicating nutrition information.

TL;DR: In this paper, the authors investigated whether context equally affects familiar and unfamiliar food products and derived a quantitative characterization of product-context associations, revealing major differences between beers and found that the level of familiarity strongly correlated with usage versatility, and significantly affected the perceived appropriateness for specific usage contexts, possibly acting as a cue to infer product quality and performance.

TL;DR: In this paper, the authors investigate what happens to the perception of a beverage when the appropriateness of the container (to the contents) is varied, and review the latest evidence showing that people's consumption behaviours can be influenced by the shape of the cup or glass.

TL;DR: In this article, a new concept of positive or negative temporal drivers of liking (TDL) is proposed to compute individual average liking scores while a given attribute was perceived as dominant (LWD) and to average those LWD values over the subject for extracting the TDLs of a specific product or of a group of products.

TL;DR: Comparing consumer’s liking and perception of meat quality attributes as a function of their familiarity and involvement with fresh meat found liking was consistent with beef appearance as affected by storage, but the prediction of experienced sensory quality lacked consistency when the perceived intrinsic cue variation was not associated with meat freshness.