Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food

Nanotechnology offers many potential applications across the supply chain which could result in a more sustainable agriculture and food system. However, considerable challenges still exist in realising its potential, including consumer acceptance. This research examines consumer perspectives on two different nanotechnology applications (in packaging for chicken fillets and in cheese) using conjoint analysis. A face-to-face survey of 1046 Irish adults was undertaken. It finds that technology has a significant impact on consumer food choices (higher levels of acceptance with traditional technology rather than nanotechnology), that different applications of a technology can result in varying levels of acceptance (higher acceptance for nanotechnology in packaging of chicken fillets rather than in the cheese product) and that offering salient benefits (e.g. health or lower price) can off-set technology concerns in some but not all instances. Differences amongst consumer segments also exist with price having low utility for “health focused consumers” but having high utility for “conventional consumers”.Industrial relevanceThis research provides industry with an overview of consumer perceptions around two potential nano-inside and nano-outside product applications elicited through a nationally representative quantitative survey (n = 1046). The results from this work can contribute to the development of a research commercialisation strategy that will yield products and processes of value to consumers, and thus will have greater likelihood of acceptance. Moreover, this work points to the need to involve consumers at an early stage in the product development process and in considering potential commercialisation pathways, particularly with regard to food production where consumers may be especially sensitive or risk-averse. Appreciating the concerns and preferences of consumers and eliciting their overall level of acceptance with regard to particular technologies and product applications is crucial for their success.     

Consumer Value perceptions of food products from emerging processing technologies: A cross-cultural exploration

Through a qualitative research approach, the present paper aims to explore the range and type of ‘values’ and ‘costs’ in formulating overall Consumer Value (CV) perceptions, in association with two emerging processing technologies that at the outset are neither distinctly positive nor negative in the eyes of consumers, in two culturally variant contexts, namely a Western society where technology is often met with skepticism (i.e., the UK); and a non-Western society where technology plays a reassuring role regarding concerns about food safety and quality (i.e., China). Results reveal that the most important value and cost dimensions that define CV perceptions are reasoned and utility-related, in particular ‘functional (i.e., economic) value’ and ‘performance (i.e., taste-related) cost’. Moreover, additional value and cost types of affective nature play an important role, such as ‘emotional value’, ‘(dis)trust’ and ‘(un)familiarity’. Furthermore, a number of differences emerge when CV perceptions are related to participants’ differences in attitude to technological progress (i.e., pro- or counter-technology individuals), lending support to the assumption that consumers with different general attitudes towards technological progress would differ in the number and type of value–cost dimensions that define their CV trade-offs. Finally, a between-countries comparison revealed that counter-technology consumers in both cultural contexts share more value and cost perceptions than their pro-technology counterparts, who ‘allow’ more room for cultural discrepancies to impact on their CV perceptions. Overall, findings support the view that CV perceptions in the context of food produced by means of emerging processing technologies can be successfully analyzed using a multidimensional conceptualization, where CV is seen as the outcome of a trade-off among a number of ‘competing’ value and cost dimensions.     

Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods

Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability.

The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability.

Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: <40%, 40–59%, 60–79% and ≥80%. Random effects meta-analyses conducted on salt-reduced products showed that salt could be reduced by approximately 40% in breads [mean change in acceptability for reduction <40% (?0.27, 95% confidence interval (CI) ?0.62, 0.08; p = 0.13)] and approximately 70% in processed meats [mean change in acceptability for reductions 60–69% (?0.18, 95% CI ?0.44, 0.07; p = 0.15)] without significantly impacting consumer acceptability. Results varied for other products.

These results will support manufacturers to make greater reductions in salt when reformulating food products, which in turn will contribute to a healthier food supply.     

Consumer acceptance of a quick response (QR) code for the food traceability system: Application of an extended technology acceptance model (TAM)

The objectives of this study are to apply the TAM using the addition of perceived information to individuals' behavioral intention to use the QR code for the food traceability system; and to determine the moderating effects of food involvement on the relationship between perceived information and perceived usefulness. Results from a survey of 420 respondents are analyzed using structural equation modeling. The study findings reveal that the extended TAM has a satisfactory fit to the data and that the underlying dimensions have a significant effect on consumers' intention to use the QR code for the food traceability system. In addition, food involvement plays a significant moderating function in the relationship between perceived information and perceived usefulness. The implications of this study for future research are discussed.     

Consumer acceptance of natural sweeteners in protein beverages

Protein beverage consumption by Americans has increased in recent years. Coupled with this increased consumption is an interest in natural sweeteners. The objective of this study was to evaluate the sensory properties of naturally sweetened ready-to-mix (RTM) whey protein beverages using 3 temporal methods and to formulate a natural noncaloric sweetener blend that could be added to RTM protein beverages to provide sweetness while still appealing in flavor to consumers. Iso-sweet concentrations of sweeteners (sucralose, sucrose, fructose, stevia, monk fruit) in RTM vanilla whey protein beverages (25 g of protein/360 mL of water) were established using magnitude estimation scaling and 2-alternative forced-choice testing. Temporal sensory profiling was then conducted on each beverage by a trained panel using time intensity, temporal dominance of sensations, and temporal check-all-that-apply. These findings were used to formulate natural sweetener blends that closely matched the temporality of sucrose-sweetened RTM vanilla protein beverages for consumer testing. One sugar-free blend (25% stevia/75% monk fruit) and 1 reduced-sugar blend (25% stevia/25% monk fruit/50% fructose) were selected for consumer testing (n = 150 consumers) in addition to 3 control RTM beverages containing sucralose, stevia, or monk fruit. Two distinct consumer clusters were identified. The label-conscious segment of consumers preferred beverages sweetened with natural blends when primed. The flavor-driven segment of consumers conceptually preferred naturally sweetened beverages but preferred sucralose-sweetened beverages when primed. An all-natural label claim was most preferred across all consumers. Application of these findings to commercially produced RTM protein beverages aids in the development of naturally sweetened protein beverages with reduced calories and desirable sensory properties and highlights the importance of label claims to consumers overall but to a label-conscious segment of consumers in particular.     

半干型酥梨果酒发酵和澄清工艺比较研究

以酥梨为原料,经榨汁、过滤后,在酥梨清汁中接入果酒酵母1596酿制成半干型酥梨果酒。利用3种常用的澄清剂（硅藻土、明胶、壳聚糖）对半干型酥梨果酒进行澄清处理,测定经过澄清处理之后的半干型酥梨果酒的透光率、吸光度值、总酸和可溶性固形物含量以及对果酒的感官品质进行比较。结果表明,0.015%的明胶可使半干型酥梨果酒达到最佳的澄清效果,透光率达96.6%,吸光度值0.258,总酸4.5 g/L,可溶性固形物11.7%,且酒香醇厚,爽口宜人。     

Consumer acceptance of functional foods: socio-demographic,cognitive and attitudinal determinants

Despite the forecast of a bright future for functional foods, which constitute the single fastest growing segment in the food market, critiques arise as to whether this food category will deliver upon its promises. One of the key success factors pertains to consumer acceptance of the concept of functional foods, which is covered in this study. Data collected from a consumer sample (n=215) in Belgium during March 2001 are analysed with the aim to gain a better understanding of consumer acceptance of functional foods. Functional food acceptance is defined as giving a score of minimum 3 on a 5-point scale, simultaneously for acceptance if the food tastes good, and if the food tastes somewhat worse as compared to its conventional counterpart. With this specification, 46.5% of the sample claimed to accept the concept of functional foods. A multivariate probit model is specified and estimated to test the simultaneous impact of socio-demographic, cognitive and attitudinal factors. Belief in the health benefits of functional foods is the main positive determinant of acceptance. The likelihood of functional food acceptance also increases with the presence of an ill family member, though decreases with a high level of claimed knowledge or awareness of the concept. This adverse impact of high awareness decreases with increasing consumer age. Belief, knowledge and presence of an ill family member outweigh socio-demographics as potential determinants, contrary to previous reports profiling functional food users.     

Consumer acceptance of new strawberry vinegars by preference mapping

Consumers’ acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers’ preferences are raisin, toasted caramel, spicy, and liqueur aroma.     

Consumer acceptance of an extruded soy-based high-protein breakfast cereal

ABSTRACT:  Studies have shown the beneficial effects of soy and high-protein diets on weight loss. The objective of this study was to determine consumer acceptance of a soy-based high-protein breakfast cereal developed to be utilized for weight loss and control. Four formulations with soy flour content of 41%, 47%, 54%, and 60% (w/w) were processed by extrusion. The formulations met the Food and Drug Administration (FDA) guidelines to claim the role of soy protein in reducing the risk of cardiovascular diseases and guidelines for high-protein and high-fiber foods. The effects of soy flour level, addition of cinnamon flavor, and evaluation with or without milk on acceptance were investigated. Overall acceptance of 3 of 8 cereal products was also compared to the acceptance of 5 commercial products in the "healthy" cereal category. Addition of up to 54% (w/w) soy flour resulted in comparable acceptance ratings to products with lower soy flour content. Addition of milk improved aroma and texture acceptance scores and addition of cinnamon flavor improved overall, aroma, and taste acceptance scores. Acceptance of the developed cereal products was not as high as the commercial products; however, it significantly increased when nutritional and cost information was presented. The results of this study demonstrated that with modification of the formulations, an acceptable high-protein soy-based cereal can be developed to increase protein consumption during breakfast meals, which can consequently aid in weight loss and control.     

Consumer experience of 3D body scanning technology and acceptance of related e-commerce market applications in Saudi Arabia

Abstract

This research paper explores Saudi Arabian female consumers’ experiences using 3D body scanning technology and their level of acceptance of possible market applications of this technology to adopt for apparel online shopping. Data was collected for 82 women after being scanned then viewed a short video explaining three possible scenarios of 3D body scanning applications, which include size prediction, customization, and virtual try-on, before completing the survey questionnaire. Although respondents have strong positive responses towards the scanning experience, the majority were concerned about their privacy during the scanning process. The results indicated that size prediction and virtual try on had greater market application potential and a higher chance of crossing the gap based on consumer interest. The results of the study also indicated a strong positive correlation between respondents’ concern with inability to try on apparel products in online environments and their willingness to use the 3D possible market applications.     

Consumer acceptance of plant-forward recipes in a natural consumption setting

There is a push for Western diets to be more plant-based due to the negative environmental, food system, and health implications associated with the conventional meat-centric diet. One plant-forward strategy to maintain consumer acceptability is to modify dishes and desserts to have proportionately more plant-based ingredients and fewer animal-based ingredients. We tested four versions of a main course (bowl) in a natural consumption dining setting (n = 144) with a between-groups design (conventional spicy, conventional mild, plant-forward spicy and plant-forward mild), with two versions of a dessert afterwards. Here we show that plant-forward main course dishes and desserts are just as acceptable, satiating, and satisfying as conventional bowls. This demonstrates that these recipe modifications are a successful strategy in the plant-based diet movement. Of the two dessert options, more consumers selected the conventional dessert after consuming the plant-forward bowls, and more consumers selected the plant-forward dessert (increased fruit/reduced cake) after consuming the conventional bowls. This finding warrants further investigation.     

Consumer acceptance of insect-based alternative meat products in Western countries

During the past few years, entomophagy has been increasing in significance. As insects are generally high in protein, they are principally considered as meat substitutes. Nevertheless, in Western countries, meat substitute consumption is actually very low, principally due to food neophobia and poor sensory qualities in comparison with meat. In insect particular case, food neophobia is clearly high. To reduce insect food neophobia, previous studies suggest to insert invisible insect in food preparation and/or to associate them with known flavors. In this study, a survey on entomophagy perception and hedonic tests were realized to assess the level of sensory-liking of hybrid insect-based burgers (beef, lentils, mealworms and beef, mealworms and lentils). Participants’ overall liking of the four burgers differed between genders and was influenced by burger appearance and taste. Women clearly preferred beef burger appearance, whereas men preferred the appearance of beef and insect-based burgers. Concerning insect-based burger taste, participants (men and women) rated it intermediately, between that of the beef and lentil burger, with a preference for the mealworm and beef burger. Results also showed that people with previous entomophagy experience was limited but that they gave globally higher ratings to all preparations. In conclusion, insect tasting sessions are important to decrease food neophobia, as they encourage people to “take the first step” and become acquainted with entomophagy. Nevertheless, insect integration into Western food culture will involve a transitional phase with minced or powdered insects incorporated into ready-to-eat preparations, as people are not ready to add insects to their diets in “whole form.”     

保健型红枣米酒发酵工艺研究初探

以红枣和糯米为原料研究保健型红枣米酒的发酵工艺,结果认为当红枣原汁添加量为15％,红枣原汁的添加方式为拌曲时添加,主发酵温度为27℃时最佳.发酵得到的红枣米酒既具有红枣特有的香气,又具有米酒绵软醇厚的口感,同时具有很强的保健功能.     

Consumer acceptance and appropriateness of meat substitutes in a meal context

The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.