Do cosmetics enhance female Caucasian facial attractiveness?

This study sought to investigate whether cosmetics do improve female facial attractiveness, and to determine whether the contribution of different cosmetic products are separable, or whether they function synergistically to enhance female beauty. Ten volunteers were made up by a beautician under five cosmetics conditions: (i) no make-up; (ii) foundation only; (iii) eye make-up only; (iv) lip make-up only; and (v) full facial make-up. Male and female participants were asked to view the 10 sets of five photographs, and rank each set from most attractive to least attractive. As predicted, faces with full make-up were judged more attractive than the same faces with no make-up. Sex differences within the results were also apparent. Women judged eye make-up as contributing most to the attractiveness. Men rated eye make-up and foundation as having a significant impact on the attractiveness of a full facial makeover. Surprisingly, lipstick did not appear to contribute to attractiveness independently.     

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 ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods

The involvement of children in sensory evaluation and consumer research continues to increase and has become crucial in the food industry, as children sensory perceptions differ from adults. Research on basic taste sensitivity in children provides contradictory results, with most of the studies not considering the familiarity aspect of the food samples. Familiarity can lead children to memories of the food which are able to influence their taste perception and liking. This study aims to investigate the ability of 10 to 11-year old children in identifying sweetness, saltiness, sourness, and bitterness in unfamiliar food samples. The taste identification data was collected from 98 children using 19 food samples representing the four basic tastes of sweet, sour, salty, and bitter. For each food sample, the children evaluated their familiarity, the basic taste(s) they perceived using the check-all-that-apply (CATA) method and scored their liking. Their basic taste identification ability was investigated by comparing their results to trained panellists as a reference. The food samples were unfamiliar to most of the children (never tasted by 85% of the children on average). Correspondence Analysis (CA) showed that children were able to identify the basic tastes of sweet, sour, salty, and bitter in the unfamiliar foods, with a high congruency to the trained panellists. However, children’s identification ability was lower when combinations of dominant basic tastes occurred. Principal Component Analysis (PCA) demonstrated a positive correlation between the presence of sweet taste and the children’s liking while sour and bitter tastes showed the opposite.     

Do health claims add value to nutritional claims? Evidence from a close-to-real experiment on breakfast biscuits

Nutritional claims (NCs) and health claims (HCs) on food products have been introduced as interpretative aids to simplify the information provided on food labelling. However, HCs have been criticised for being unappealing and an information overload on food packages. We aimed to explore whether adding a HC to the associated NC is a good strategy or information overload in a close-to-real non-hypothetical choice experiment with real products and real payments. Consumers’ valuation of two NCs and HCs in breakfast biscuits is measured in two treatments. Treatment A communicates NCs and tests for the external ecological validity of the experiment, while treatment B communicates both, the NC and the associated HC. Results from the willingness to pay estimates showed that consumers are willing to pay premiums for the fat-related HC in addition to the NC while not for the claims related to the fibre content.     

How sensory sensitivity to graininess could be measured?

Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa-based creams were prepared, by changing the refining time. Samples were first characterized in terms of particles size distribution, by means of laser diffraction. Then, 59 subjects evaluated the cream sample graininess intensity, by using gLM scales, and their liking, by using LAM scales. The graininess scores of each subject were fitted with a power model, already observed with the instrumental results, estimating both the power law exponent and the R² coefficient, and using them as clustering parameters. Subjects were then clustered into three groups: high sensitivity; moderate sensitivity; low sensitivity. First, as it was hypothesized, results showed a significant difference between the three groups in terms of perceived graininess. Second, even though results showed a significant difference between the three groups in terms of perceived graininess, only little differences were found in terms of liking scores. Indeed, all the samples were equally liked for both the moderate and low sensitivity groups, whereas a significant trend was observed for the highly sensitive subjects who liked more the most refined samples. No significant relationships were found with age, and only a little trend was observed with gender: females seemed to be more sensitive than males. Texture attributes discrimination ability, as for example sensitivity to graininess, could affect food rejection or preferences and choice, but it is poorly investigated. This exploratory study, proposes a method to cluster consumers, based on their sensitivity. A statistical methodology has been developed to discriminate among consumer sensitivity levels. The results provide useful information about graininess sensitivity suggesting that the used methodologies could be applied to other texture properties resulting in a valid tool for the industry in the development and optimization of tailored new products.     

How does it make you feel? A new approach to measuring emotions in food product experience

The objective of this study was to define an approach to describe the emotional profile specific to a product category able to solve some limitations of the current approaches. A multistep approach was applied to measure emotions related to consumer liking for a specific food product category, chocolate and hazelnut spreads, chosen as the first case of application. Three interrelated experiments were conducted: (1) selection of products that spanned the most relevant sensory variation within the considered product category; (2) development of a product specific questionnaire (EmoSemio) based on interviews conducted with a modified version of the Repertory Grid Method and analysed with a semiotic approach; and (3) collection of liking and emotional consumer responses with EmoSemio and with EsSense Profile™ questionnaires. Both questionnaires used to measure emotional responses produced information that is not captured by only measuring acceptability. However results from ANOVA model applied on emotion ratings highlighted important differences between the two questionnaires. The product specific questionnaire was found to discriminate across the products more effectively, with a higher percentage of discriminating emotions and a higher number of sample groups discriminated by each emotions (LSD_99% post hoc test). Different factors contributed to these results: (a) the product-specific and language/culture-specific nature of the questionnaire; (b) a different and clearer way to express emotions in EmoSemio: not using single adjectives but full sentences helps to reduce ambiguity; and (c) a reduced length – 23 instead of 39 items. For these reasons, EmoSemio approach seems to be appropriate when the emotional profile of a specific product category is of interest, allowing a fine-grained analysis with relatively modest costs as to the benefits (25 interviews). Further studies are needed to experiment EmoSemio on other product categories, testing its reliability and suitability with different food and also non-food products.     

Counting sperm does not add up any more: time for a new equation?

Although sperm dysfunction is the single most common cause of infertility, we have poor methods of diagnosis and surprisingly no effective treatment (excluding assisted reproductive technology). In this review, we challenge the usefulness of a basic semen analysis and argue that a new paradigm is required immediately. We discuss the use of at-home screening to potentially improve the diagnosis of the male and to streamline the management of the sub-fertile couple. Additionally, we outline the recent progress in the field, for example, in proteomics, which will allow the development of new biomarkers of sperm function. This new knowledge will transform our understanding of the spermatozoon as a machine and is likely to lead to non-ART treatments for men with sperm dysfunction.     

How does animal welfare taste? Combining sensory and choice experiments to evaluate willingness to pay for animal welfare pork

Although consumers show considerable interest in higher animal welfare, the market share for such products remains low. To provide consumers with a choice regarding different levels of animal welfare, animal welfare labels have been developed. Such product options are intended to serve as intermediate products between conventional products and more expensive organic options that are often associated with high animal welfare standards. This study aims to evaluate whether information about animal welfare practices affects consumers’ liking and willingness to pay (WTP) for a pork product. Using a within-subject design with three evaluation rounds (blind, expectation, and full information) we combine hedonic liking where subjects rate four different types of ham with a choice experiment. Hams differ in the animal husbandry conditions during the rearing and fattening process: conventional rearing, a specific treatment of mother sows, a general animal welfare label, and organic production. Results show an effect of information on consumers’ sensory evaluation of the different products, although products were evaluated to be similar in the blind condition. Consumers rated the organic product higher than those with animal welfare labels while the conventional option had the lowest liking scores. Results from the choice experiment concur with the hedonic rating. Estimates indicate that consumers are willing to pay more for ham bearing a general animal welfare or organic label in the expectation and full information condition. Consequently, information regarding animal welfare affects both consumers’ hedonic liking and WTP for ham.     

How can science help to create new value in coffee?

On October 9th 2013, the inaugural Nespresso Coffee Conversation took place in Naples, Italy, as part of the Cocotea conference. The Coffee Conversation brought together academic and industrial experts for an informed discussion around the topic ‘How can science help to create new value in coffee?’ From the Conversation, we conclude that there are three main areas of opportunity: First, better utilising the natural materials, processes and by-products in coffee production, such as by-products and the terroir; secondly optimising current processes and creating new experiences for consumers by adopting learnings from the wine industry and by trying to understand individual consumers; and thirdly, enhancing the product experience by educating consumers and by trying to better adapt the experience to consumers' expectations.     

Are stomatal responses the key to understanding the cost of fungal disease resistance in plants?

Preventing disease in cereal crops is important for maintaining productivity and as the availability and efficacy of chemical control becomes reduced the emphasis on breeding for disease resistance increases. However, there is evidence that disease resistance may be physiologically costly to the plant and we ask if understanding stomatal responses to fungal attack is the key to minimising reductions in growth associated with disease resistance.     

How do implicit/explicit attitudes and emotional reactions to sustainable logo relate? A neurophysiological study

Food package labels can be used to influence consumers’ evaluation and purchasing behaviour, fostering sustainable consumption. Therefore, it is important to understand consumers’ emotional reaction to food package labels that convey sustainable information. The aim of the present research is to get a better understanding of the relation between consumers’ attitudes and emotional reactions often used to measure the effectiveness of a communication. Particularly, we focused on recyclability, assessing participants’ prior explicit and implicit attitudes towards recyclability and their emotional reaction to food packages featuring logos of (non-)recyclability. The emotional reaction was measured both at an explicit and at an implicit level, using direct (self-reported) and indirect (eye movement, facial expressions and pupil dilation) techniques respectively. Results showed that explicit attitudes predicted self-reported emotions, while implicit attitudes predicted the spontaneous emotional reactions, highlighting the importance to assess both explicit and implicit attitudes. Moreover, results showed that the relation between the time that people looked at the logo and the spontaneous emotional reaction was contingent upon the participant’s implicit attitudes. Finally, a follow-up analysis revealed that people with positive implicit attitudes towards recyclability were faster in detecting the recyclable logo and spent more time on processing the logo which on its turn resulted in better emotional reactions. Thus, the results suggest that implicit attitudes influence both visual attention and emotional reactions. Overall, the research contributes to a better understanding of the relation between prior attitudes and emotional reactions to food packaging, and supports the use of an approach that comprises both direct and indirect measures of attitudes and emotions.