Does the weight of the dish influence our perception of food?

In many categories, weight has been found to influence how users perceive and appraise products. However, to date, the influence of the weight of the dish in which food is served on people’s perception has not been studied empirically. This exploratory study was therefore designed to investigate whether the weight of the container would exert a significant influence on people’s sensory and hedonic responses to the food consumed from it. Three bowls, identical except for the fact that they were different weights, were filled with exactly the same yoghurt. Consumers evaluated the yoghurt samples from the three bowls holding them with one hand, one at a time. Participants rated flavor intensity, density, price expectation, and liking using 9-point likert scales. Significant effects were found for all attributes except for flavor intensity. The effects on both density and price expectation ratings were highly significant.These findings are potentially relevant for designers and those working in restaurants, the hospitality sector, and food production, since the design and choice of dishes (or packages) of various weights could potentially be used to help enhance and/or modify the way in which consumers perceive and experience the food consumed from them.     

Physical activity, aerobic fitness, self-perception, and dietary intake in at risk of overweight and normal weight children.

Differences in physical activity, aerobic fitness, self-perception, and dietary intake were examined in a sample of six- to ten-year-olds at risk of overweight, and in normal weight boys and girls. Participants (n=20 at risk of overweight [BMI > or =85th percentile]; n=115 normal weight [BMI <85th percentile]; n=68 boys; n=67 girls) had anthropometric, physical activity, aerobic fitness, self-perception, and dietary intake measurements at zero, three, six, and 12 months. Over the 12-month period, normal weight children were more physically active (F=4.1, p<0.05) and aerobically fit (F=14.3, p<0.001), and possessed higher self-perceptions of social acceptance (F=7.3, p<0.01) than their at risk of overweight peers. Fitness differences between the sexes were not apparent at baseline, but emerged over the long term (F=7.9, p<0.01). Overall, boys consumed more total energy, fat, carbohydrate, and protein than did girls, while the entire sample consumed diets low in vegetables and fruits and meat and alternatives, and high in "other" foods. These observations highlight key disparities in lifestyle-related behaviours and perceptions between groups of children according to overweight status and sex. The findings underscore the importance of longitudinal studies in youth because cross-sectional studies may reflect transient differences.     

Evidence-based review on the effect of normal dietary consumption of fructose on blood lipids and body weight of overweight and obese individuals

Although some investigators have hypothesized that ingestion of fructose from foods and beverages is responsible for the development of hyperlipidemia or obesity, a recent evidence-based review demonstrated that there was no relationship between the consumption of fructose in a normal dietary manner and the development of hyperlipidemia or increased weight in normal weight individuals. Because overweight and obese individuals may exhibit metabolic abnormalities such as insulin resistance, impaired glucose tolerance, hyperlipedemia, and/or alterations in gut hormones involved in appetite regulation, the findings of fructose studies performed in normal weight subjects may not be particularly relevant for overweight or obese subjects. A systematic assessment of the strength and quality of the studies and their relevance for overweight or obese humans ingesting fructose in a normal dietary manner has not been performed. The purpose of this review was to critically evaluate the existing database for a causal relationship between the ingestion of fructose in a normal, dietary manner and the development of hyperlipidemia or increased body weight in overweight or obese humans, using an evidence-based approach. The results of the analysis indicate that there is no evidence which shows that the consumption of fructose at normal levels of intake causes biologically relevant changes in triglycerides (TG) or body weight in overweight or obese individuals.     

When a portion becomes a norm: Exposure to a smaller vs. larger portion of food affects later food intake

BackgroundPortion sizes in the food environment may communicate information about what constitutes a ‘normal’ amount of food to eat. Here we examined whether mere visual exposure to a smaller vs. larger portion size of snack food affects perceptions of how much a ‘normal’ sized portion is and how much people choose to eat of that food in future.MethodsUnder the guise of a study on taste preference and personality, 104 female participants were randomly allocated to be exposed to either a smaller or larger portion size of snack food. Twenty-four hours later participants freely selected a portion of the snack food to consume and reported on their perception of what constituted a normal sized portion of the snack food.ResultsParticipants that were exposed to a smaller, as opposed to larger portion size subsequently believed that a normal portion of the snack food was smaller in size. Exposure to the smaller as opposed to the larger portion size also resulted in participants consuming less snack food the next day.ConclusionsEnvironmental exposure to smaller, as opposed to larger portion sizes of food may change perceptions of what constitutes a normal amount of food to eat and affect the amount of food people choose to eat in future.     

Comparison of explicit vs. implicit measurements in predicting food purchases

In this study, we aimed to investigate the relation between consumer purchases of three branded blueberry flavored quarks and respective responses of the same consumers to these products using 1) traditional explicit consumer surveys measuring verbalized impressions, 2) novel explicit pictorial emoji scores and 3) implicit behavioral responses produced during an approach-avoidance task (AAT). Explicit measures (n = 134) were collected before product tasting (expectation condition) during an online survey, and after product tasting (perception condition) during a Central Location Test (CLT). Implicit measures were collected with a subset of 56 randomly selected subjects during the CLT. These included electroencephalographic (EEG) measures, joystick response speed and pupil size responses. During one month following the CLT, respondents registered their purchases via an online diary. Bivariate correlations indicated that explicit scores correlate better with product purchase amounts in the perception condition than in the expectation condition. Furthermore, verbalized ratings correlated better with product purchase amounts than pictorial emoji scores. Of the implicit responses, EEG responses produced the strongest correlations with purchase behavior, similar to those observed for verbalized explicit ratings in the expectation condition. Multiple linear regression modelling indicated that the best-fitting model consisted of an emoji score, purchase intention score, pleasantness score, brand relationship score, and implicit joystick response speed. Overall, purchase behavior was associated stronger with explicit responses than with implicit responses. Yet, the prominent role of implicit joystick response speed in the multivariate regression model suggests its unique contribution to the understanding of purchase behavior.     

Consumer perception of carriers of a satiating compound. Influence of front-of-package images and weight loss-related information

Nowadays it is common to find dietary supplements on the market with the same health promoting compounds as certain functional food products. However, there is a lack of research comparing these two categories of carriers (food and supplements) for the same functional ingredient. This work focuses on konjac glucomannan (KGM) due to its recognized body weight reduction-related effect: when it swells in the stomach in the presence of sufficient water, it produces a sensation of fullness. In this context, the objectives of the present work were to gain knowledge about consumer perception of KGM and its different carriers or forms of presentation (in a food item or in capsules). In addition, the relative importance of the carrier, front-of-package images and weight loss-related information were studied by different sensory techniques, such as word association, projective mapping and conjoint analysis. The results showed that consumers formed negative perceptions when the information was not sufficiently complete and that they considered a food product containing KGM better than KGM capsules. Regarding the front of the package, health benefit-related images were more attractive than verbal information.     

中国食品毒理学的现状和发展

中国食品毒理学建立于20世纪50年代，发展于70年代。在农药残留量标准的制定，辐照食品的安全性评价，食品添加剂使用的研究，霉菌毒素污染的研究，化学污染物的研究，茶叶防癌机制的研究，保健食品的安全性评价及功能性评价等方面食品毒理学发挥了重要的作用，得到了长足的发展，但与国际先进水平比较仍有较大差距，为适应国际国内食品贸易的要求，食品毒理学必须得有一个较大的发展。     

Food safety knowledge and behavior of expanded food and nutrition education program participants in Arizona

Consumer education is one of the focus points to reduce foodborne illness within the food safety continuum "from farm to table." A survey was conducted to determine the food safety knowledge and practices of the U.S. Department of Agriculture's Expanded Food and Nutrition Education Program participants in Maricopa and Pima counties of Arizona. Two hundred sixty-eight surveys were completed between 1 January and 31 December 1998. Survey participants consisted of 222 (85%) females and 39 (15%) males with an average age and education level of 31.5 and 11.7 years, respectively. The racial characteristics of this group included 53% whites, 32% Hispanics, 22% African-Americans, and 7% other. A majority of the survey participants (67%) were either unsure or felt it was appropriate to let food cool to room temperature prior to refrigeration. In addition 56% were in disagreement with or unsure about the need to cool foods in shallow containers. Fifty-two percent of respondents reported having no previous formal food safety education; for those who had, work was the most common source. Television news was the primary source of current food safety information for 50% of respondents. The most commonly consumed high-risk (i.e., raw or undercooked animal food or food purchased from unlicensed vendor) food was unpasteurized dairy products. Women scored significantly better than men on food safety knowledge and practice test parameters. Participants over age 50 had significantly higher food safety practice scores than the youngest age group. The food safety knowledge score of whites was significantly higher than that of Hispanics. It was determined for all participants that the food safety knowledge score had a small, positive effect on food safety practice score.     

食品安全国家标准食品中灰分的测定中坩埚恒重的检测

研究食品中灰分恒重的检测,通过提前延长恒重时间实验发现,坩埚恒重可以达到良好的效果,同时可以更好的节约时间.     

中国食品召回数据分析与消费者认知研究

食品召回是质量安全的重要监管手段,主要针对2008～2010年我国食品召回的公开信息进行数据分析,通过食品召回的模式、召回信息的发布、被召回食品的种类、引起食品召回的主要原因等方面的研究,结合对消费者的食品召回认知调研,得到我国开展食品召回存在的主要问题,提出建立和完善食品召回信息通报机制、倡导消费者举报召回模式、增加消费者认知教育的三点建议。     

Odor and taste perception at normal and low atmospheric pressure in a simulated aircraft cabin

During flights, reduced odor and taste perception is reported. Passengers tend to prefer spicier meals than on the ground. The conditions on board were simulated at the Fraunhofer flight test facility in Holzkirchen, Germany, consisting of a front fuselage of an Airbus A310-200 in a huge metal tube in which all relevant parameters can be adjusted (humidity, temperature, pressure). Flight tests were carried out at low atmospheric pressure corresponding to cabin conditions on board at cruising altitude and were repeated at normal atmospheric pressure corresponding to ground conditions. All other parameters were kept constant. Under these conditions, test persons smelled and tasted food-safe flavorants to evaluate the mean odor and taste thresholds and tasted different flavored food. Even tomato juice and various wines were tasted for odor and taste qualities, intensities and individual preferences. At low pressure conditions, higher taste and odor thresholds of flavorants were generally observed with few exceptions. Salt, sugar, glutamate and most odorant thresholds increased clearly. Organic acids and some bitter tastants showed no change. Transferred to complete meals, more salt, sugar and herbs were necessary on board to serve meals that tasted similar to the way they did on the ground. Sour ingredients had to be reduced. The odor and taste spectrum of the beverages investigated changed in various ways. Light and fresh flavors decreased, whereas intensive flavors persisted.     

Odor and taste perception at normal and low atmospheric pressure in a simulated aircraft cabin

During flights, reduced odor and taste perception is reported. Passengers tend to prefer spicier meals than on the ground. The conditions on board were simulated at the Fraunhofer flight test facility in Holzkirchen, Germany, consisting of a front fuselage of an Airbus A310-200 in a huge metal tube in which all relevant parameters can be adjusted (humidity, temperature, pressure). Flight tests were carried out at low atmospheric pressure corresponding to cabin conditions on board at cruising altitude and were repeated at normal atmospheric pressure corresponding to ground conditions. All other parameters were kept constant. Under these conditions, test persons smelled and tasted food-safe flavorants to evaluate the mean odor and taste thresholds and tasted different flavored food. Even tomato juice and various wines were tasted for odor and taste qualities, intensities and individual preferences. At low pressure conditions, higher taste and odor thresholds of flavorants were generally observed with few exceptions. Salt, sugar, glutamate and most odorant thresholds increased clearly. Organic acids and some bitter tastants showed no change. Transferred to complete meals, more salt, sugar and herbs were necessary on board to serve meals that tasted similar to the way they did on the ground. Sour ingredients had to be reduced. The odor and taste spectrum of the beverages investigated changed in various ways. Light and fresh flavors decreased, whereas intensive flavors persisted.     

中国茶叶资源在食品工业的应用现状和发展前景

为充分利用我国茶叶资源,主要介绍了我国茶树的发展历史、种茶面积、产区与产量、茶树分布、茶叶的种类、茶叶的营养成分和保健利用价值及其在食品工业中的应用现状,同时阐述了茶叶的开发前景及急需解决的一些问题和对策.     

The influence of auditory and visual information on the perception of crispy food

The influence of auditory and/or visual information on the perception of crispy food and on the physiology of chewing was investigated. Participants chewed biscuits of three different levels of crispness under four experimental conditions: no masking, auditory masking, visual masking, and auditory plus visual masking. The order of the four masking condition blocks was randomized. The sound of chewing was masked by loud sounds on a headphone and visual masking of the food was achieved by closing the eyes. We measured skull vibration and the number of chewing cycles until swallowing. Subsequently, texture and sound attributes were scored. Auditory masking led to significant lower scores on the attributes sound and snapping, but only for the participants who started the experiments with auditory plus visual masking. The other participants were not influenced by auditory masking. The memory of the unmodified stimuli helped to maintain accurate sound perception in later trials.     

An exploratory consumer study of 3D printed food perception in a real-life military setting

3D printing has the potential to produce on-demand food tailored to individuals’ needs and preferences. The present study explored 3D printed food acceptance in a real-life military setting. Over a period of 4 weeks, soldiers consumed and evaluated multiple recovery snack bars. In week 1, participants received a benchmark bar that was created with conventional manufacturing processes. In week 2 to 4 participants received a 3D printed snack bar with increasing customisation options: choice of texture (soft or crunchy) in week 2; choice of texture and taste (sweet or savoury) in week 3; and choice of texture, taste and ingredients (4 types of dough, 13 types of filling) in week 4. Attitudes towards 3D food printing and potential drivers of 3D printed food acceptance were assessed in weeks 1 and 4 before and after repeated consumption of the snack bars.After repeated consumption participants judged 3D printed food to be significantly better as compared to before consumption (t = 2.86, p = 0.015). Food neophobia, food technology neophobia and food choice motives did not change during the experiment (all p > 0.05). The benchmark bar was liked better than the 3D printed bars. However, among the 3D printed bars, mean scores on overall liking, and liking of taste and texture were highest for the version that was customized most (week 4). Our findings illustrate that consumer empowerment, desired degree of personalisation, state of development and appropriateness of 3D food printing technology all play a role in 3D printed food acceptance.