The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness.
Tyler Murley,Edgar Chambers +1 more
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TLDR
Results showed that consumers look at the whole product primarily to make decisions about naturalness, but also consider other factors as factors like ingredient familiarity and processing likely influence consumers when making decisions about product naturalness.Abstract:
Natural foods are important to consumers, yet frustrating to producers due to the lack of a formal definition of “natural”. Previous work has studied how consumers define naturalness and how they rate the naturalness of various products, but there is a gap in knowledge relating to how color and flavor additives impact perceptions. The objective of this study was to understand how colorants and flavorants on ingredient statements affect perceptions of naturalness. An online survey was launched in the United States, United Kingdom, and Australia to determine how consumers perceive products with ingredient statements containing different combinations of artificial and natural colors and flavors when shown with and without the product identity. Results showed that consumers look at the whole product primarily to make decisions about naturalness, but also consider other factors. Products derived from plants and products with natural colors and flavors were perceived to be the most natural. Artificial flavors may be more acceptable than artificial colors due to negative health perceptions and labeling rules associated with colors. Additionally, factors like ingredient familiarity and processing likely influence consumers when making decisions about product naturalness. Males, Millennials, and educated participants have higher naturalness scores than other participants in their respective demographics.read more
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Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review.
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The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends
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TL;DR: In this paper, a review of governmental sources and scientific literature related to food naturalness and its evaluation is presented, which highlights the need for a more extended basis for naturalness evaluation of food ingredients.
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Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies
Sohyun Jeong,Jeehyun Lee +1 more
TL;DR: In this article, the authors highlight the effects of culture on consumers' sensory perception and acceptability of foods and drinks and consider differences in the ways consumers from different countries describe the sensory properties of foods, and suggest demographic aspects such as education, sex, and specific age groups should also be considered in cross-cultural studies.
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The fourth industrial revolution in the food industry-part II: Emerging food trends.
Abdo Hassoun,Alaa El-Din A. Bekhit,Anet Režek Jambrak,Joe M. Regenstein,Farid Chemat,James D. Morton,María Gudjónsdóttir,Maria Carpena,Miguel A. Prieto,Paula Varela,Rai Naveed Arshad,Rana Muhammad Aadil,Zuhaib F. Bhat,Øydis Ueland +13 more
TL;DR: Hassoun, Aït-Kaddour, et al. as mentioned in this paper focused on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations.
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The importance given to food naturalness attributes by millennial university students
Abstract: So-called natural food is one of the most significant current trends in the food business. Despite this trend, previous research on the measurement of naturalness has made no distinction between different groups of consumers. Therefore, the objective of this study is to explore the attributes important to millennial university students when evaluating food naturalness. The study is based on a questionnaire administered to a sample of 372 respondents. Using a partial least square (PLS) methodology, it performs a standard confirmatory factor analysis for measurement and validations. As a result, it identifies one attribute linked to how the food is grown and eight attributes associated to how it is produced and processed. These findings have several implications. Apart from testing previous scales in a millennial context, they confirm that market strategies must take different understandings of naturalness into account contingent upon the consumer group.
References
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The importance of food naturalness for consumers: Results of a systematic review
TL;DR: In this paper, a systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers and found that the items used to measure the importance of naturalness can be classified into three categories: 1) the way the food has been grown (food origin), 2) how the food have been produced (what technology and ingredients have been used), and 3) the properties of the final product.
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Does Food Color Influence Taste and Flavor Perception in Humans
TL;DR: This paper reviewed the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans and argued that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions.