Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: A segmentation study

Elderly face an increased risk of nutritional deficiencies due to reduced appetites and increased nutritional needs. The development of appealing enriched functional foods holds a great potential for improving the nutritional status of this group of consumers. However, the elderly population is strongly heterogeneous, which poses a challenge to fulfilling their nutritional needs. Therefore, this study aimed to illustrate and examine the heterogeneity in elderly consumers’ acceptance of carriers for enrichment. In an online survey, respondents (N = 303, M_age = 66.9) were asked to rate their willingness to trial purchase a set of carriers enriched with protein, that varied systematically in terms of healthiness (healthy vs. unhealthy), novelty (novel vs. traditional), and meal type (meal component vs. snack). Overall, respondents reported low willingness to purchase protein-enriched foods and indicated that they preferred to consume more protein-rich conventional foods, should they need to increase their protein intake. The identification of heterogeneity in carrier acceptance, especially regarding product novelty and meal type, suggested that there was room for improvement in product acceptance. Indeed, willingness to trial and repeat purchase protein-enriched carriers were considerably higher for product formats that were tailored to six subgroup of respondents. These findings underline the merits of taking heterogeneity into account when commercialising functional foods among elderly. Future studies may want to look into additional ways to reduce scepticism among elderly regarding the use of enriched food.     

Consumers’ changing attitudes towards functional foods

In our earlier research, seven dimensions reflected consumers’ reported willingness to use functional foods. The aims of this study were (1) to further develop these attitude measurements into a shorter and more feasible format (2) to explore whether these shorter attitude scales predict consumers’ reported willingness to use functional products and (3) to monitor consumers’ attitudes towards functional foods over a period of 2.5 years. Two data sets were collected in 2002 and 2004 (n = 1156 and n = 1113, respectively). In 2002, seven dimensions observed in 2001 were partly merged and three measurements were constructed: Reward from using functional foods, Necessity for functional foods and Confidence in functional foods. When these were used for measuring consumers’ attitudes in 2004, four dimensions were found: Reward from using functional foods, Necessity for functional foods, Confidence in functional foods and Safety of functional foods. Changes in the factor structure indicate that the basis of the attitudes towards functional foods is not stable. Men and women did not differ in their attitudes towards functional foods. Minor differences between age and education groups were practically non-existent. In both data sets, the best predictors for willingness to use functional foods were the perceived reward and the necessity for such foods. The dimensions, however, predict reported behaviour differently depending on the target product. During the study, the influence of the perceived necessity on the willingness to use functional foods became weaker. The functional foods in Finland may be approaching the status of conventionally healthy foods.     

Understanding Australian consumers’ perceptions of selenium and motivations to consume selenium enriched foods

Consumers’ knowledge of antioxidants, minerals and selenium (Se), their relationship to disease risk reduction, preferences for increasing Se intakes and motivations to consume Se enriched foods to reduce the risk of some cancers were measured using two separate questionnaires: (1) “knowledge” (n = 62) and (2) “preferences and motivations” (n = 212). The two groups had similar socio-demographic characteristics.Knowledge of antioxidants and their role in disease prevention was generally low and Se, as an antioxidant, unknown however associations were made between antioxidants and foods. Se was not recognized as a mineral. There was favourability towards Se enrichment of foods, particularly biofortification (Se enrichment of soils) above enrichment during manufacturing, or supplements. Supplement users (34%) were significantly more favourable towards Se enrichment of foods generally. Multiple regression analysis applied to variables within protection motivation theory found that the “importance of consuming Se enriched foods” was predicted by product efficacy (β 0.35); severity/fear of cancer (β 0.19); self-efficacy (β 0.16) and vulnerability to cancer (β 0.15; all p < 0.01; R² 0.35). However when the dependent variable was product specific (likelihood to consume Se enriched bread, dairy, etc.) the main predictor was self-efficacy (β 0.70–0.86; p < 0.001; R² 0.55–0.76) with vulnerability an additional significant predictor for some products.     

Do healthy,child-friendly fruit and vegetable snacks appeal to consumers? A field study exploring adults’ perceptions and purchase intentions

The majority of children in the U.S. do not consume enough fruits and vegetables (FV). Children’s liking of and preferences for FV are consistent predictors of intake, as are factors such as availability and accessibility, which are largely under the control of parents and caregivers. This study was designed to examine parents’ and caregivers’ current purchasing habits regarding child-friendly (CF)-shaped foods and pre-cut produce; determine their sensory perceptions of CF-shaped vs. regular-shaped pre-cut FV; and, to ascertain their willingness to pay slightly more for CF-shaped FV compared to fresh, whole produce. Healthy, CF-shaped fruit and vegetable snacks were developed by cutting FV into CF shapes (butterfly, chick, flower, teddy bear). Participants (n = 298) were adults, the majority of whom (66.1%) reported having children at home. Participants who reported having children at home consistently recognized CF-shaped fruit and vegetable samples as CF-shaped foods, while 64.4% of participants with children at home perceived regular-shaped pre-cut fruit and vegetable samples as CF-shaped foods. Participants rated CF-shaped samples as more visually appealing than regular-shaped samples, (p < 0.0001) and were 34% more likely to select CF-shaped samples. Female gender, the presence of children in the home, and frequent self-reported purchase of pre-cut produce were also significant positive predictors of visual appeal. Taste and texture ratings were not consistently significantly higher for CF-shaped fruit and vegetable samples. CF shape predicted higher willingness to pay extra for the fruit and vegetable product (p = 0.0057), as did frequent purchase of pre-cut produce and CF-shaped foods. Adults, particularly females and individuals with children in the household, find CF-shaped FV highly visually appealing and are willing to pay slightly more for these foods. Healthy, ready-to-eat, CF-shaped fruit and vegetable snacks may be a promising marketing strategy to help increase fruit and vegetable intake among children.     

Food neophobia levels of Lebanese and American college students

Food neophobia, defined as the reluctance to eat novel foods, is a personality trait that influences everyday human food choices. The objectives of this work were first, to compare food neophobia levels among American and Lebanese college students (n = 1122), second to assess the effect of personal variables such as country of residence, socio-economic status (SES) on food neophobia levels, and third to examine the effect of food neophobia levels on the familiarity and willingness to try ratings of familiar and novel foods. Average food neophobia scale (FNS) score for all respondents was 33.1 ± 11.3. Differences on FNS scores were obtained between American (29.8) and Lebanese (36.4) students (P < 0.05). Number of trips taken outside the country, frequency of eating ethnic foods and history of sickness after eating a new food were significant (P < 0.05). Food neophilic subjects had higher familiarity and willingness to try scores for familiar and novel foods.     

Texture preferences of 12-month-old infants and the role of early experiences

The present study examined infants’ preferences for different food textures and aimed to identify factors that play an important role in shaping these preferences. In a home setting, 70 twelve-month-old infants were exposed to cooked carrots prepared in two different textures; pureed and chopped. Infants’ mean intakes in grams for the pureed and the chopped carrots were 70.9 ± 49.1 g and 24.6 ± 28 g respectively. Infants consumed significantly more pureed carrots (t(69) = 8.50, p < 0.001) and mothers’ rating of the infants’ enjoyment for this texture was significantly higher (t(69) = 3.65, p < 0.01) than for chopped carrots. However a great variability in the consumption of chopped carrots was found within the infants. Spearman’s correlation and PLSR analysis showed that familiarity with different textures, especially chopped foods, is the strongest predictor of intake and liking of chopped carrots. Furthermore, infants with higher dietary variety, more teeth and a greater willingness to try new foods were more likely to consume more of the chopped carrots. Food pickiness and fussiness had a negative influence on the intake of, and liking for, chopped carrots. The present research is a first step to explain the variation in infants’ consumption and liking of different textures. It highlights the importance of not only varying the child’s experiences with different flavours but also with different textures to foster the infants’ transition to an adult diet.     

Willingness of Iranian young adults to eat organic foods: Application of the Health Belief Model

This study investigates the determinants of organic foods consumer behavior in Iran. This will further understanding of consumer decision-making regarding organically produced foods and help identify strategies for promoting their consumption. The focus of the study was to explore the influence of constructs of the Health Beliefs Model on willingness to use organic foods using a multistage, stratified random sample of young adults (n = 389) in a survey conducted in Iran. 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. These variables can predict nearly 42% variance of young adults’ willingness to use organic food. The findings yield public policy and marketing recommendations for stimulating organic food consumption among young adults.     

How innovativeness relates to social representation of new foods and to the willingness to try and use such foods

The relationship between domain specific innovativeness scale (DSI) and social representation (SR) components of new foods (suspicion of new foods; adherence to natural food; adherence to technology; eating as an enjoyment; eating as a necessity) was explored in a survey with Finnish consumers (N = 1156). Both DSI and SR were used to predict willingness to try/use new foods, categorized into six subgroups of which three were functional (cereal-based and otherwise functional foods; functional drinks), and the remaining three categories were modified dairy products, organic products, and energy drinks. Enjoyment and low suspicion predicted 27% of variation in DSI, which, in turn, predicted up to 6% of willingness to try categories of new foods, excluding organic products. When added to the predictive model, SR components increased the prediction of all food categories, particularly functional cereal-based and organic products (up to 20.4%). Thus, DSI predicted willingness to try new foods to some extent, but SR components, most of all low suspicion of new foods and adherence to natural food, significantly improved the prediction.     

Effects of a liquid egg product containing fish oil on selected cardiovascular disease risk factors: A randomized crossover trial

The objective of the present human study was to evaluate the potential for a liquid egg product containing fish oil (providing eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA)) as a functional food to favourably modify circulating triglyceride levels and other risk factors for cardiovascular disease (CVD). A two-period randomized, controlled, crossover trial was conducted in 16 healthy males with moderately elevated triglyceride levels. The participants were randomly assigned to consume either a breakfast containing the liquid egg product providing 1.3 g/day of EPA/DHA combined or a control breakfast, each for 21 days.The breakfast containing the liquid egg product significantly decreased the plasma triglyceride levels by 32% (P < 0.05), the triglyceride:HDL-cholesterol ratio by 37% (P < 0.05), and moderately reduced blood pressures whereas no such effects were observed with the control breakfast. No effects on total cholesterol and LDL-cholesterol were observed. The fatty acid composition of serum phospholipid showed an increase of 210% (P < 0.001) in EPA and 96% (P < 0.001) in DHA and shifting to a lower risk status for the EPA/DHA sum. Use of this liquid egg product as a functional food could serve as a dietary intervention for supporting CVD risk management.     

Human Serum Vitamin A and β-Carotene Contents in Relation to Locally Consumed Foods,Social Status and Gender in Kano Metropolis

Determination of the levels of vitamin A (as retinol) and β-carotene in locally consumed foods in relationship to their occurrence in the serum of individuals grouped according to different social groups and sexes was carried out in Kano metropolis. Both raw and prepared foods (meals/snacks) investigated showed the presence of β-carotene while vitamin A was only present in the latter. The levels of β-carotene in foods/snacks ranged from 2.00 – 3.40 and 88 – 1120 iu/kg in raw foods while that of vitamin A in the former was 13.00 – 23.50 iu/kg. Food/snacks derived from animal products and those made from vitamin A fortified foods showed marginally higher vitamin contents. The mean serum β-carotene and retinol concentrations of the individual grouped according to sex and social class showed significant differences between the three social groups (P < 0.05). The higher the income class, the higher the value of vitamin A and its precursor. There was no significant difference in the β-carotene and retinol concentration between males and females of low income and high income class (P > 0.05). However, there was significant difference between males and females of the medium income class (P < 0.05). These results are discussed in terms of an apparent relationship between income and serum vitamin A content.     

Effect of Fermentation Time on the Phenolic,Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

The objective of this study was to evaluate the effect of fermentation on the phenolic, vitamin C and total flavonoid contents and antioxidant properties of okra seed. The okra seeds were removed from the pod of matured and fibrous okra that cannot be easily cut with kitchen knife, and was allowed to undergo chance fermentation for 120 h. Samples were taken for antioxidant analysis at 24 h, 72 h and 120 h, respectively. The aqueous extracts of fermented and unfermented okra seeds were obtained and subsequently used for the analysis. The phenolic, vitamin C and total flavonoid contents and the antioxidant properties (ferric reducing antioxidant power (FRAP) and 1, 1-diphenyl-2 picrylhydrazyl (DPPH) free radical-scavenging ability) of the extracts were determined. The results revealed that fermented okra seeds had significantly (p < 0.05) higher phenolic content, vitamin C, total flavonoid and non-flavonoid contents and showed greater antioxidant activities than unfermented okra seed. Okra seeds fermented for 24 h exhibited the highest ferric reducing antioxidant power of 980 mgAAE/100 g and the least IC₅₀ of 2.27 mg/ ml for DPPH free radical-scavenging ability than the others. Okra seeds fermented for 24 hours had significantly (p < 0.05) higher antioxidant activities. The product from fermented okra seeds could be used for the production of functional foods.     

Discordance in risk perception between children,parents, and teachers in terms of consumption of cheap and poorly nutritious food sold around schools

Little is known about the eating behavior of Asian children when faced with a range of poorly nutritious foods sold around schools, and whether they appreciate the risks involved in consuming such foods. To provide adequate education regarding proper food consumption, it is essential to understand how children perceive the potential risks and to examine their actual eating behaviors. The perceptions of adults and children should also be compared. This study selected children from the most populous primary schools (n = 166) in 36 of the national capital regions of the Republic of Korea. A total of 443 children were randomly selected from each school and they, their parents (n = 425), and nutrition teachers (n = 166) were asked to complete a questionnaire (total 11 questions) designed to examine how children and adults perceived the risks associated with the consumption of cheap and poorly nutritious foods sold around schools. Most children (>70%) consumed these foods more than once per week, even though they were aware that they may be potential hazardous. Children were significantly less concerned about the risks associated with their eating behaviors than their parents and teachers (p < 0.05), particularly regarding snacks prepared and cooked under unhygienic conditions. Although parents and teachers were very concerned about children’s food consumption, they misunderstood the level of children’s awareness, their preferences, and their actual eating behaviors. This study generated a database of information about children’s actual eating behavior around schools, and the perception (by children, parents, and teachers) of the risks. This database may contribute to the design of suitable educational programs for children, parents, and teachers.     

The influence of product- and person-related factors on consumer hedonic responses to soy products

Consumers in Western countries increasingly appreciate health benefits of soy products. However, several barriers prevent full acceptance of these products. This study investigates the effects of product-related factors (perceived familiarity and expected healthiness) and person-related factors (food neophobia and health interest) on consumer hedonic responses to various soy products. In the pre-study, 48 German-speaking participants assessed the perceived familiarity, healthiness and tastiness for 21 soy products. In the main study, four soy products that differed in familiarity and healthiness were presented to German consumers (n = 327) as images supplemented by product names and slogans stressing either health or taste benefits. Participants rated their attitudes towards the product, product liking, taste expectations and willingness to try the products in a 2 (familiar or unfamiliar products) × 2 (healthy or tasty products) × 2 (low or high food neophobia) between-subject design. As hypothesized, neophilic consumers showed more positive responses to soy products compared to neophobic consumers. Neophobics showed more positive responses to familiar soy products, whereas the responses of neophilics were not influenced by product familiarity. Health interest positively influenced the willingness to try soy products. However, the effect of healthiness manipulation on hedonic responses to experimental products was not significant. The results of the study suggest that perceived familiarity might be more important for acceptance of soy products than expected healthiness. Successful marketing strategies for soy products should target neophobic consumers by increasing the level of familiarity of soy foods.     

Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland,France and Sweden

Factors affecting consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan were studied in Finland, France and Sweden (N = 1157).Three beverage or soup samples were presented to each consumer: a reference sample without β-glucan/health claim, a sample containing β-glucan, without claim and a third one with β-glucan and claim (cholesterol or glucose related). Questions about liking, beneficiality, willingness to use and price estimates for purchasing were asked before and after tasting. A trained sensory panel (N = 11) also profiled the sensory characteristics of the samples.Taste of the samples strongly affected the willingness to use them. Health claim gave a significant but small added value to beverages and soups with β-glucan. The price respondents were willing to pay for the beverages and soups containing β-glucan decreased after tasting, regardless of the health claim. No notable effect due to gender or age on the willingness to use products with health claims was found.     

Social identification,social representations,and consumer innovativeness in an organic food context: A cross-national comparison

The aim of this study was to compare the role of (1) demographic characteristics, (2) domain-specific innovativeness, (3) social representation of new foods, and (4) social identification on the adoption of new organic food products. Three studies in the United States (N = 1001), the United Kingdom (N = 1010), and Germany (N = 961) show that social identification is an important predictor of organic food consumption aside from domain-specific innovativeness. The influence of social representation components differs between countries, and demographics are less important predictors of organic food consumption behaviour. This study shows that the relationship between an individual and his/her social environment as explained by social identification is at least as important as domain-specific innovativeness in predicting new product adoption. In addition, comparing the predictive ability of these constructs in a cross-national context brings added value to current knowledge on the adoption of new foods. Implications and directions for future research are described.     

Prediction of wheat tortilla quality using multivariate modeling of kernel,flour, and dough properties

Traditional wheat quality methods for bread have poor predictive power for flatbread quality, which impedes genetic improvement of wheat for the growing market. We used a multivariate discriminant analysis to predict tortilla quality using a set of 16 variables derived from kernel properties, flour composition, and dough rheological properties of 187 experimental hard wheat samples grown across Texas. A discriminant rule (suitability for tortillas = diameter > 165 mm + day 16 flexibility score > 3.0) was used to classify samples. Multivariate normal distribution of the data was established (Shapiro–Wilk p > 0.05). Logistic regression and stepwise variable selection identified an optimum model comprising kernel weight, glutenin–gliadin ratio, insoluble polymeric proteins, and dough extensibility and stress relaxation parameters, as the most important variables. Cross-validation indicated 83% model prediction efficiency. This work provides important insight on potential targets for wheat quality genetic improvement for tortillas and specialty product market.Industrial relevanceTortillas and other flatbread manufacturers currently use wheat developed for other commodities and rely on trial and error, and use of various additives to optimize product quality. Genetic development of wheat for these markets is impeded by lack of knowledge of specific grain quality parameters to target. With the growing demand for clean label and healthy offerings by consumers, the industry is looking for natural ingredients with improved functionality. This work provides the first insight into the specific wheat composition and functional parameters that can predict tortilla quality.     

Portuguese wild mushrooms at the “pharma–nutrition” interface: Nutritional characterization and antioxidant properties

The search for foods that might improve health or reduce disease risk, has been progressively gaining interest. Mushroom could be examples of these foods, presenting the additional advantage of being recognized as a delicacy. This feature might place mushrooms in the pharma–nutrition interface. Herein, eight different mushroom species were characterized in terms of nutrients (proteins, carbohydrates, fat, individual sugars, fatty acids) and bioactive compounds (tocopherols, carotenoids, organic acids and phenolic compounds) with recognized antioxidant properties. These medicinal properties are often related with the antioxidant potential presented by mushroom extracts. Boletus regius was the species with the highest levels of carbohydrates (88.79 g/100 g dw) and PUFA (56.55%), bioactive compounds such as tocopherols (763.80 μg/100 g dw), citric acid (3.32 g/100 g dw) and phenolic compounds (23.49 mg/100 g dw), including two chrysin derivatives, presenting also the highest antioxidant activity. The identified bioactive compounds might be used as nutraceuticals to prevent chronic diseases related with oxidative stress. Furthermore, all tested species are edible, and could be incorporated directly in diet acting as functional foods.     

What are domestic apples worth? Hedonic responses and sensory information as drivers of willingness to pay

The effects of written information of key sensory characteristics of apple cultivars on hedonic ratings and willingness to pay (WTP) were measured in an experimental auction. Participants (n = 118, 95F, 23M, mean age 37 y.) rated, in three subsequent rounds, pleasantness and WTP based on (1) appearance only (n = 25), (2) appearance, written information and tasting (n = 44), or (3) appearance, tasting and written information (n = 49). Four domestic cultivars were described as medium sour and crispy (‘Amorosa’), sour and medium crispy (‘Konsta’), medium sweet and medium crispy (‘Lobo’) and sweet and medium crispy (‘Tobias’). The differences between the cultivars in pleasantness and WTP were minimal when the evaluation was based on appearance only. The effect of tasting after visual inspection was positive in three cultivars and negative in one (‘Konsta’). Written information after tasting did not affect pleasantness or WTP. For one cultivar (‘Tobias’), information given before tasting created expectations that were not fulfilled, thus tasting decreased hedonic ratings and WTP. Mean WTP was 2.36 euro/kg. When pleasantness increased by one point, WTP increased by 0.31–0.45 euro/kg. Regression models showed that pleasantness explained 38–55% of WTP. Respondents who reported consuming domestic apples more often than once a week had 0.52–0.74 euro/kg higher WTP than those who consumed them less frequently, suggesting that familiarity with the product increases WTP. Results indicate that both written information and tasting contribute to the ratings of pleasantness and WTP.     

The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias,but may increase product discrimination

The concurrent use of CATA questions (check-all-that-apply) with hedonic scaling in product research with consumers has gained acceptance in recent years. However, CATA questions do not enable product developers to identify consumers’ preferred intensity of a sensory attribute directly, and for this reason just-about-right (JAR) questions are sometimes used together with questions that quantify attribute presence and/or intensity. Using JAR questions, consumers have to describe each of the samples in terms of each specific attribute, typically: 1 = ‘Not enough…’, 3 = ‘Just about right’, and 5 = ‘Much too…’. Past research has suggested that co-elicitation of hedonic and JAR responses bias the hedonic data. This undesired effect could extend to the case where JAR questions are used concurrently with hedonic and CATA questions. In seven studies (N = 762) across seven product categories no such evidence was found. Additionally, there was some evidence pointing to an increase in product discrimination based on hedonic and CATA responses. Preliminary data indicated that the inclusion of JAR questions in product tests also eliciting hedonic and CATA responses did not negatively affect consumers’ perception of the task, which, on average, was still regarded as easy and not tedious. Future research is required to validate the findings across more varied experimental settings.