Consumer Behavior and Food Choice—Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (23 April 2023) | Viewed by 85313

Special Issue Editor

Facultad de Economía y Empresa, University of A Coruña, 1989 A Coruña, Spain
Interests: marketing; consumer behavior; retailing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Given the success of the first volume of the Special Issue “Consumer behavior and food choice”, and considering that this research topic drew a great deal of attention among the scientific community and research scholars, we invite authors and potential contributors to submit their research in this area to a second volume of this Special Issue.

This second volume welcomes original research covering all aspects of consumer behavior related to food consumption, food choice, food perception and food purchase. Therefore, this volume potentially encompasses topics such as the multisensory perception of foods and food products; healthy, nutritional, or quality food choices; hedonic and functional food selection; as well as social and cultural aspects of food consumption and food choice.

Previous research highlights some of the drivers of food consumption behavior, such as health, pleasure or hedonism and functionality, but other relevant factors could also be considered, such as consumers’ underlying motivations, consumer lifestyle, cultural and social aspects, food product packaging, labelling, perceived product quality, safety and convenience.

The second volume of this Special Issue invites academics and researchers to submit high-quality original contributions and reviews on food consumer behavior, relevant issues in food consumption, food choice and food purchase decisions. Similarly, “hot topics” today in food research are welcome: consumers’ food behavior in the context of the COVID-19 pandemic, the acceptance and perception of GMO food products, plant-based meat consumption, the market “veggie” trend, the food safety crisis or the environmental impact and sustainability issues associated with food consumption.

Dr. Cristina Calvo-Porral
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • consumer behavior
  • food choice
  • food perception
  • food sensory analysis
  • food marketing
  • food safety

Published Papers (32 papers)

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15 pages, 478 KiB  
Article
Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain)
by Maria Tormo-Santamaria, Lluís Català-Oltra, Alexandre Pereto-Rovira, Ángeles Ruíz-García and Josep Bernabeu-Mestre
Foods 2023, 12(15), 2838; https://doi.org/10.3390/foods12152838 - 26 Jul 2023
Viewed by 1040
Abstract
Introduction: The third wave of COVID-19 had a large impact on the autonomous Region of Valencia, which gave rise to restrictions on movement and access to collective eating establishments. The objective of this study is to analyse the culinary and gastronomic behaviour exhibited [...] Read more.
Introduction: The third wave of COVID-19 had a large impact on the autonomous Region of Valencia, which gave rise to restrictions on movement and access to collective eating establishments. The objective of this study is to analyse the culinary and gastronomic behaviour exhibited by the population of the province of Alicante during the period of restrictions, in early 2021, in order to compare the results with an identical survey carried out during the first lockdown of 2020. Methods: observational and repeated cross-sectional study. Results: The frequency and time dedicated to cooking were similar, as was the tendency to cook as a family, although the percentage of meals ate alone increased and the presence of audiovisual devices during meals persisted. Recipes, cookbooks, websites and online courses became the principal sources of learning and the self-perception of improvements in culinary skills was greater. The cooking of traditional dishes of the Mediterranean diet predominated to the detriment of ready meals, but 41.6% of those surveyed preferred to improvise. The recipes most consulted were those for main courses. Conclusions. In spite of certain changes and setbacks, which in many cases led to a regression to the situation prior to the pandemic, many of the improvements made during the lockdown of 2020 persisted. Changes were made in culinary and gastronomic practices that can help to achieve a more conscious, healthy and sustainable diet but which require educational policies and actions to reinforce and consolidate them. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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20 pages, 1346 KiB  
Article
Legitimate or Not, Does It Really Matter? A Reading of the PDO Label’s Legitimacy through Consumers’ Perception
by Maria Bouhaddane, Rafia Halawany-Darson, Corinne Rochette and Corinne Amblard
Foods 2023, 12(12), 2365; https://doi.org/10.3390/foods12122365 - 14 Jun 2023
Cited by 1 | Viewed by 1210
Abstract
The proliferation of quality labels for the same food product questions the relevance of labeling schemes. Based on the theory of legitimacy and research on food-related consumer behavior, this study aims to examine the influence of the perceived legitimacy of a label (PDO) [...] Read more.
The proliferation of quality labels for the same food product questions the relevance of labeling schemes. Based on the theory of legitimacy and research on food-related consumer behavior, this study aims to examine the influence of the perceived legitimacy of a label (PDO) on consumers’ perceptions of the quality and purchase intentions of the labeled product. A conceptual model was, therefore, developed to estimate the influence of four dimensions of legitimacy on the perceived quality and purchase intention of PDO-labeled cheese, French cheeses being products whose quality is traditionally linked to their regional origin. Our model was tested on a sample of 600 consumers representative of the French population. Using Partial Least Square Structural Equation Modeling, results show that for surveyed consumers, the pragmatic, regulative, and moral legitimacy of the PDO label positively influences the perceived quality of PDO-labeled cheese. Furthermore, pragmatic legitimacy has a substantial and direct influence on purchase intention, whereas both regulative and moral legitimacy influence purchase intention only indirectly through perceived quality. Unexpectedly, our findings do not show a significant influence of cognitive legitimacy either on perceived quality or purchase intention. The output of this research contributes to a better understanding of the link between a label’s legitimacy, perceived quality, and purchase intention. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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16 pages, 1023 KiB  
Article
Factors Generating the Willingness of Romanian Consumers to Buy Raw Milk from Vending Machines
by Marius Mircea Sabău, Pompei Mititean, Cristina Bianca Pocol and Dan-Cristian Dabija
Foods 2023, 12(11), 2193; https://doi.org/10.3390/foods12112193 - 30 May 2023
Cited by 2 | Viewed by 1606
Abstract
The use of automatic raw milk dispensers for products obtained from Romanian farms can represent an effective method of encouraging the development of short supply chains and promoting sustainable production and consumption systems. There are very few studies in the literature, especially in [...] Read more.
The use of automatic raw milk dispensers for products obtained from Romanian farms can represent an effective method of encouraging the development of short supply chains and promoting sustainable production and consumption systems. There are very few studies in the literature, especially in emerging economies, that analyze consumer perception regarding the use of raw milk dispensers; most of the research is focused on technical aspects regarding how such machines function and food safety, and less on consumers’ perceptions towards them or consumer satisfaction, loyalty, or intention to use them. Therefore, the objective of this research was to investigate the willingness of Romanian consumers to buy raw milk from vending machines. In this regard, the authors drew a conceptual model to assess the factors that trigger willingness to buy raw milk from vending machines and then implemented a quantitative-based survey among Romanian consumers who buy raw milk from vending machines. The data were analyzed by modeling structural equations with SmartPLS. The results reveal that the generation of consumer willingness to buy raw milk from vending machines depends on how consumers perceive raw milk but also on the product safety, reusability of the milk bottle, and the provenance of the raw milk, as well as the nutritional qualities of the unprocessed raw milk. The paper extends previous studies based on the stimulus–organism–response (SOR) and deepens the understanding of consumers’ perception towards raw milk dispensers. Furthermore, the results also highlight possible managerial strategies that aim to improve the understanding of consumers. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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18 pages, 1096 KiB  
Article
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products
by Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, Francesco Caponio, Graziana Difonzo and Annalisa De Boni
Foods 2023, 12(10), 2014; https://doi.org/10.3390/foods12102014 - 16 May 2023
Cited by 2 | Viewed by 2392
Abstract
In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention [...] Read more.
In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. In most cases, these by-products are treated as waste rather than as a resource, creating environmental, economic, and social impacts related to their disposal. By contrast, the reuse of oenological by-products in food production can have several health benefits, since they are rich in functional molecules such as fibres, polyphenols, and vitamin E, and can also trigger a circular economy model. The aim of this research is to investigate the acceptance of consumers towards bread enriched with oenological by-products through the application of k-means clustering, providing insights on the characterisation of groups of consumers based on their specific features and declared attitudes. The results showed three different consumers’ clusters, highlighting that the acceptance of this enriched bread is not influenced by the consumers’ socio-economic features, but it is related to consumers’ sensitivity. Therefore, target strategies should be put in place to inform consumers about the benefits associated with the consumption of bread enriched with oenological by-products. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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13 pages, 2181 KiB  
Article
Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study
by Marina Castillo, Ana Pons-Gómez, Carlos Albert-Sidro, Barbara Delpozo and Cristina Besada
Foods 2023, 12(10), 1966; https://doi.org/10.3390/foods12101966 - 12 May 2023
Cited by 1 | Viewed by 1343
Abstract
Valorization of persimmon discards is a current challenge for the food industry. Obtaining dehydrated persimmon products can be a good option, but studies are necessary to predict consumer responses before placing new products on the market. In this study, we produced dried slices, [...] Read more.
Valorization of persimmon discards is a current challenge for the food industry. Obtaining dehydrated persimmon products can be a good option, but studies are necessary to predict consumer responses before placing new products on the market. In this study, we produced dried slices, chips, leathers and powder from persimmons that were discarded at harvest. A consumer study was performed with 100 participants. For a realistic context, the four products were presented to the participants in specifically designed packages to simulate commercial packages. The participants were asked about their interest in having each product available on the market. Then, they were asked to taste the samples and to state their acceptance and purchase intention. The participants characterized the main sensory properties of the samples using the CATA questions. The consumption contexts evoked by each product were also investigated based on the item-by-use method, plus the CATA questions. Our results revealed that, before tasting the samples, the participants showed special interest in having chips and slices available on the market. After tasting, the participants reported very good acceptance of chips, slices and powder, but leathers were less liked. According to the consumer characterizations, slices had the most intense persimmon taste and a succulent texture, while powder was characterized by its caramel taste. Chips were differentiated from the other samples, mainly for their crispy texture, while leathers were sticky and tasteless, which explained their poor acceptance. By evaluating the data on acceptance and the evoked consumption contexts together, we conclude that persimmon consumption could be enhanced by commercializing slices, chips and powder. The participants described chips and slices as healthy snacks in different daily situations, while powder could be used as a sweetener for yoghurts or hot drinks and as an ingredient for baking desserts. These are all contexts in which fresh persimmon would be not consumed as reported by the participants. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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11 pages, 389 KiB  
Article
Consumers’ Neophobic and Variety-Seeking Tendency in Food Choices According to Their Fashion Involvement Status: An Exploratory Study of Korean Consumers
by Sangwoo Seo and Mina K. Kim
Foods 2023, 12(9), 1878; https://doi.org/10.3390/foods12091878 - 02 May 2023
Cited by 4 | Viewed by 1452
Abstract
With recent food innovation and technological advances, a considerable number of new food products are being developed and launched in the global food market, and various attempts have been made to collaborate between food and fashion businesses to achieve a competitive edge. Fashion [...] Read more.
With recent food innovation and technological advances, a considerable number of new food products are being developed and launched in the global food market, and various attempts have been made to collaborate between food and fashion businesses to achieve a competitive edge. Fashion and food are essential items in our daily lives, so people are intentionally and unintentionally exposed to consumption decisions regarding these two items on a regular basis. The objective of this study was to determine consumers’ neophobic and variety-seeking tendencies in food choices according to their involvement in fashion-related choices. Internet surveys were conducted (n = 215), which included questionnaires regarding the food neophobia scale (FNS), the variety-seeking scale (VARSEEK), and the fashion involvement scale (FIS), along with demographic-related questions. A negative correlation was observed between the FNS and FIS (r = −0.735, p < 0.0001), suggesting that consumers who are highly involved in fashion product choices have neophobic tendencies. A positive correlation was observed between VARSEEK and FIS scores (r = 0.353, p < 0.0001), as was expected from FNS and FIS results. No significant differences in demographic characteristics between those with high and low FIS scores were observed, suggesting that other factors may have influenced these results. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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17 pages, 840 KiB  
Article
Application of Conjoint Analysis and 5Ps Marketing Mix in Identifying Customer Preference of Alcohol Consumption among Youths in the Philippines
by Jenalyn Shigella G. Yandug, France D. Ponce and Ardvin Kester S. Ong
Foods 2023, 12(7), 1401; https://doi.org/10.3390/foods12071401 - 26 Mar 2023
Viewed by 5556
Abstract
Alcoholic beverages have long been one of the most popular commodities. They have been mass-produced worldwide because of their popularity and demand. On a survey by Statista in 2021, alcohol consumption is projected to increase in the Philippines. Thus, the popularity of numerous [...] Read more.
Alcoholic beverages have long been one of the most popular commodities. They have been mass-produced worldwide because of their popularity and demand. On a survey by Statista in 2021, alcohol consumption is projected to increase in the Philippines. Thus, the popularity of numerous alcoholic beverages piqued the curiosity of consumers and researchers alike. This study used conjoint analysis that aims to have a better understanding of consumer preferences for alcohol consumption among youths. Additionally, the study considered the following attributes: (1) type of alcoholic beverage, (2) oral sensation, (3) flavor, (4) origin, (5) color, and (6) price. Results revealed that the product’s price is the most crucial attribute influencing consumer preferences by 26.311%, followed by the type of alcoholic beverage with an importance score of 26.237%. The least considered attribute is the product’s color, having an importance score of 7.790%. These were supported by two statistical tests, the Pearson’s Correlation Test and Kendall’s Tau Test, which both obtained a value higher than 0.8. Managerial implications were presented in the study to help provide strategies and development for alcoholic beverage distribution in the Philippines based on the findings of this study, which relate to young consumers. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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18 pages, 1987 KiB  
Article
Consumers’ Preference for the Consumption of the Fresh Black Slavonian Pig’s Meat
by Sanja Jelić Milković, Ružica Lončarić, Igor Kralik, Jelena Kristić, Ana Crnčan, Ivona Djurkin Kušec and Maurizio Canavari
Foods 2023, 12(6), 1255; https://doi.org/10.3390/foods12061255 - 15 Mar 2023
Cited by 7 | Viewed by 1542
Abstract
There are limited data on Croatian consumers’ preferences and willingness to pay for fresh meat from the Black Slavonian pig. The survey was conducted on a sample of n = 410 Croatian consumers, using a hypothetical choice experiment to examine how food attributes [...] Read more.
There are limited data on Croatian consumers’ preferences and willingness to pay for fresh meat from the Black Slavonian pig. The survey was conducted on a sample of n = 410 Croatian consumers, using a hypothetical choice experiment to examine how food attributes and information treatment influence consumers’ decisions regarding fresh ham meat of the Black Slavonian pig. The hypothetical choice experiment was conducted using fresh boneless pork ham with three attributes (price, colour and geographical information) as the focuses of the product. Croatian consumers were randomly assigned to one of two treatment options (control or information) in an online survey to investigate the role of information. Our results indicate that Croatian consumers have a clear preference for fresh boneless ham from the Black Slavonian pig produced in both production systems and labelled as reared in continental Croatia and with a protected designation of origin (PDO) label, compared with fresh boneless ham produced from conventionally reared pigs (intensive rearing—indoor rearing) without the label. The results show that the information given to consumers about the production system, meat colour and geographical information positively influenced consumer choice. Appropriate labelling and information about the product can positively influence consumers’ preferences, which indicates the importance of highlighting the traditional characteristics (production system, darker colour of the meat and production area) of fresh meat from Black Slavonian pig on the label in promotional activities. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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15 pages, 647 KiB  
Article
Identifying Differences in Consumer Attitudes towards Local Foods in Organic and National Voluntary Quality Certification Schemes
by Hristo Hristov, Karmen Erjavec, Igor Pravst, Luka Juvančič and Aleš Kuhar
Foods 2023, 12(6), 1132; https://doi.org/10.3390/foods12061132 - 08 Mar 2023
Cited by 2 | Viewed by 1236
Abstract
As no study on attitudes towards local food has compared “organic” and national quality scheme consumer segments, this study aimed to provide further insights and clarifications on the issue of consumer segmentation in terms of trust towards organic food and food of selected [...] Read more.
As no study on attitudes towards local food has compared “organic” and national quality scheme consumer segments, this study aimed to provide further insights and clarifications on the issue of consumer segmentation in terms of trust towards organic food and food of selected quality perceived as local, along socioeconomic characteristics, and other important determinants of this complex interaction. The research examines consumers’ attitudes and perceptions related to two quality schemes for special Slovenian foods: “Organic”, which relates to production methods; and “Selected Quality”, which relates to quality attributes. The study focused on two segments of consumers, who exhibit a high level of trust towards the two quality schemes. Comparative analysis of the consumer segments looked for the potential differences with respect to their sociodemographic profiles, as well as to their understanding of the definition of local food, attitudes towards local food, trust in actors and institutions, and willingness to purchase local food. The study combined qualitative approaches and a quantitative survey with a general population sample. The results showed that both consumer groups have similar understandings of local food, with region-based interpretations outperforming country-based interpretations. The “Organic” group was more cosmopolitan and supportive of the local community, regardless of geographic proximity, than the “Selected Quality” group. Older consumers occupy a larger share of both segments, with professionals and individuals with higher incomes more likely to be in the “Organic” group and retirees and students more likely to be in the “Selected Quality” group. To increase the consumers’ interest in food with the “Organic” and “Selected Quality” schemes, more specific product propositions should be developed. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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18 pages, 1305 KiB  
Article
Exploring Consumer Behavior and Preferences towards Edible Mushrooms in Slovakia
by Kristína Predanócyová, Július Árvay and Marek Šnirc
Foods 2023, 12(3), 657; https://doi.org/10.3390/foods12030657 - 03 Feb 2023
Cited by 3 | Viewed by 2393
Abstract
Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. [...] Read more.
Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. The aim of the paper was achieved by conducting a consumer survey using the snowball sampling method on a sample of 1166 respondents in the Slovak Republic, of which 1032 respondents were consumers of edible mushrooms. Using statistical methods (the Chi-square test of independence, Kruskal–Wallis H test, and Friedman test, as well as categorical principal component analysis), differences in consumer behavior were examined in three identified segments created based on the amount of consumption of edible mushrooms. The results of the consumer study showed the existence of statistically significant differences between the defined segments in terms of frequency of consumption, evaluation of the preference of edible mushrooms in various meals, evaluation of important reasons for consumption, and determination of preference for individual species of mushrooms, as well as determination of preference for the place of consumption and the option of obtaining mushrooms for consumption. Moreover, four latent components determining the purchase of mushrooms applicable in all segments were defined. Supporting the consumption of edible mushrooms among Slovak consumers is possible by increasing consumer awareness through recommendations and published articles. The research paper provides a new insight into the behavior and preferences of consumers in mushroom consumption, divided into three segments, which can fill the scientific research gap. The results provide valuable information for scientific purposes, as well as for food companies and policy makers. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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20 pages, 7611 KiB  
Article
Seafood Choice and Consumption Behavior: Assessing the Willingness to Pay for an Edible Sea Urchin
by Alessandro Petrontino, Fabio Madau, Michel Frem, Vincenzo Fucilli, Rossella Bianchi, Adele Annarita Campobasso, Pietro Pulina and Francesco Bozzo
Foods 2023, 12(2), 418; https://doi.org/10.3390/foods12020418 - 16 Jan 2023
Cited by 2 | Viewed by 2450
Abstract
Consumers’ behavior towards sea urchin and preferences towards their origin certification and place of consumption may condition their market. In this context, the aim of this research was to elicit the preferences and perceptions of Italian sea urchin dishes using a discrete choice [...] Read more.
Consumers’ behavior towards sea urchin and preferences towards their origin certification and place of consumption may condition their market. In this context, the aim of this research was to elicit the preferences and perceptions of Italian sea urchin dishes using a discrete choice experiment (DCE) approach. A field survey of 453 respondents in Apulia (southern Italy) was conducted for this purpose. The DCE revealed that the origin certification of sea urchin provided Apulia’s consumers a high utility with a great pleasurable service in restaurants in which this species was served as a principal dish or seasoned with pasta or pizza. The DCE also showed that the consumption utility of sea urchin was related to a greater influence by place of purchase, place of consumption, technique of conservation, appearance, quality label, fishing zone, low price, male buyer, and, finally, medium and high incomes. Furthermore, Apulian consumers were willing to pay EUR 10.53/dish as an overall average for safe and certified sea urchin consumption. Given this, this research may promote the creation of a local sea urchin brand through the adoption of a market policy and a particular regulation related to the certification of origin, enhancing the competitiveness of this marine heritage species. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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10 pages, 1203 KiB  
Communication
Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study
by Eliana Martínez-Padilla, Ilona Faber, Iben Lykke Petersen and Einar Vargas-Bello-Pérez
Foods 2023, 12(2), 385; https://doi.org/10.3390/foods12020385 - 13 Jan 2023
Cited by 12 | Viewed by 3538
Abstract
The objective of this study was to determine associations among plant-based milk alternatives (PBMAs), sources of information on the PBMAs used, and the consumption of PBMAs among Danish young adult consumers and non-consumers of PBMAs. An online survey was conducted in May 2019. [...] Read more.
The objective of this study was to determine associations among plant-based milk alternatives (PBMAs), sources of information on the PBMAs used, and the consumption of PBMAs among Danish young adult consumers and non-consumers of PBMAs. An online survey was conducted in May 2019. A total of 341 participants (consumers: n = 171; non-consumers: n = 170) aged 16–35 years old completed the survey. Most consumers drank less than one glass of PBMAs per week, and oat drink was the most frequently consumed PBMAs. Oat drinks were primarily consumed with coffee/tea or porridge, while soy drinks were preferred to be consumed alone. Participants who perceived PBMAs as natural, good for health, tasty, or nutritionally equal to cow’s milk were more likely to be consumers of PBMAs. Additionally, participants who perceived PBMAs as highly processed or artificial were less likely to be consumers of PBMAs. For consumers, the most used sources of information on PBMAs were package labeling, followed by social media. The study´s results can help to improve marketing campaigns concerning the Danish retail of PBMA, whereby nutritional and sensory characteristics of PBMAs are highlighted through social networks and marketing strategies with product package labeling. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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20 pages, 3783 KiB  
Article
A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses
by Edgar Rojas-Rivas, Humberto Thomé-Ortiz and Angélica Espinoza-Ortega
Foods 2022, 11(24), 3959; https://doi.org/10.3390/foods11243959 - 07 Dec 2022
Cited by 2 | Viewed by 1527
Abstract
Projective methods are qualitative tools used to study food consumer behavior. In recent years, there has been an increase in studies that use these tools to analyze consumer behavior, particularly with the word association (WA) technique. However, one of the challenges in using [...] Read more.
Projective methods are qualitative tools used to study food consumer behavior. In recent years, there has been an increase in studies that use these tools to analyze consumer behavior, particularly with the word association (WA) technique. However, one of the challenges in using these methods is the stability and validity of the data. This research aimed to obtain preliminary information on the stability and validity of the associations generated by consumers with the WA technique, using the structural approach of social representations. For this, two studies were carried out; for the first study, a face-to-face survey was carried out in which 89 consumers participated, who wrote the first words that came to mind with the stimulus “Aculco” on a ballot paper. For the second study, 122 consumers completed the same task as in the first study; however, the participants were recruited from an online survey. A random sample (n = 50) of both studies was selected to explore the stability and validity of the results. In the three study samples, the words were grouped into categories and analyzed through the structural approach of social representations. The frequency of mention of the identified categories was compared with the chi-square test and the average position (AP) and the Cognitive Salience Index (CSI) were calculated. Prototype maps were built to study the structure of the categories according to the central core and peripheral areas. Cluster analysis was performed to corroborate the structure of the representations. Finally, multiple factor analysis (MFA) was performed to determine the similarity of the results obtained from the three samples using the RV coefficient. No statistical differences (p > 0.05) were identified in most of the representations (n = 11) generated from the WA task. Furthermore, the representation “Cheese and dairy products” was positioned in the central core of the three maps. The APs and the CSIs of each representation were similar in the three study samples. The RV coefficient (≥0.80) indicated similarity in the representations obtained. Results of this research can be useful for future studies that attempt to compare the stability and validity of the information based on qualitative and more flexible methodologies. Some methodological implications related to the validity and stability of projective methods are discussed. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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13 pages, 687 KiB  
Article
Food Acquisition, Hygiene, and Generation of Domestic Waste in an Academic Community during the COVID-19 Pandemic
by Aldiane de Assis Costa, Bruna Leal Lima Maciel, Dirce Maria Marchioni and Priscilla Moura Rolim
Foods 2022, 11(23), 3919; https://doi.org/10.3390/foods11233919 - 05 Dec 2022
Viewed by 1468
Abstract
In 2020, the World Health Organization (WHO) declared COVID-19 a pandemic, and the closure of universities as a measure to prevent contamination directly affected academic communities. Access to food, though a basic need and a human right, was seriously affected. This study evaluated [...] Read more.
In 2020, the World Health Organization (WHO) declared COVID-19 a pandemic, and the closure of universities as a measure to prevent contamination directly affected academic communities. Access to food, though a basic need and a human right, was seriously affected. This study evaluated the locations and frequency of food acquisition; hand, food, and packaging hygiene habits; and household waste generation in an academic community during the COVID-19 pandemic. The research was cross-sectional and performed through an online questionnaire. Data (n = 1472) were analyzed using descriptive statistics; statistical tests were also applied, and p values < 0.01 were considered significant. Most of the population continued to purchase food in supermarkets (89.5%). The frequency of product orders from markets by delivery placed by professors and graduate students was also verified (31.7% and 24.2%). There was an increase in packaging hygiene in the studied population, as well as in fruit and vegetable hygiene; however, use of inappropriate methods was noted. This paper highlights important data on the behavior of an academic community dealing with the problem of solid waste generation during the pandemic. Moreover, there were no changes in waste generation during the pandemic, although there was an increase in packaging consumption (44%). Identifying the behavior of the university community regarding hygiene and food acquisition can help societies from the perspective of transforming habits related to food. Therefore, this research provides support for future investigations and interventions in the field of foods and post-pandemic sustainability. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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18 pages, 1025 KiB  
Article
Conceptualizing a Product with the Food-Related Lifestyle Instrument
by Oxana Lazo, Luis Guerrero and Sergio Erick García-Barrón
Foods 2022, 11(22), 3549; https://doi.org/10.3390/foods11223549 - 08 Nov 2022
Cited by 1 | Viewed by 1527
Abstract
Product perception is important for consumers’ acceptance, especially when it is associated with a geographical location. Consumers’ food-related lifestyles (FRLs) have been used to better identify the role that beverages have in people lives. The present study was conducted to understand the conceptualization [...] Read more.
Product perception is important for consumers’ acceptance, especially when it is associated with a geographical location. Consumers’ food-related lifestyles (FRLs) have been used to better identify the role that beverages have in people lives. The present study was conducted to understand the conceptualization of mezcal according to consumers’ FRLs. Four hundred mezcal consumers were surveyed in Mexico. Participants were asked to describe their experience with the product and consumption habits, to evaluate ten different FRL constructs, and to assess mezcal conceptualization using a check-all-that-apply test. A hierarchical cluster analysis was carried out on the composite variables of the evaluated constructs and their objective knowledge score to define segments. To visualize the relationships among FRL constructs and the terms used to describe mezcal, a multiple factorial analysis was carried out. The results showed four different mezcal clusters. The social and involved segment described the beverage with elements of traditional and food-related activities. The price–quality fixed segment was mainly associated with the product to handcraft process. Uninvolved consumers were not linked to specific terms and uninformed and unaware consumers were novice participants with mainly negative product connotations. Therefore, is important to consider consumers’ FRLs to have a better understanding of product conceptualization. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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17 pages, 2854 KiB  
Article
“Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations?
by Maija Paakki, Maija Kantola, Terhi Junkkari, Leena Arjanne, Harri Luomala and Anu Hopia
Foods 2022, 11(19), 3139; https://doi.org/10.3390/foods11193139 - 09 Oct 2022
Cited by 5 | Viewed by 3681
Abstract
Consumers having a strong unhealthy = tasty (UT) belief are less likely to choose healthy food even though they recognize its health benefits, because they assume healthy food to be unpalatable. The aim of this study was to profile consumers according to their [...] Read more.
Consumers having a strong unhealthy = tasty (UT) belief are less likely to choose healthy food even though they recognize its health benefits, because they assume healthy food to be unpalatable. The aim of this study was to profile consumers according to their UT belief and specify the strength of the belief among a demographically representative consumer group. The other aim was to investigate the effect of UT belief on expectations of two food products representing either an unhealthy or a healthy image. A total of 1537 consumers participated in the online survey. The scale-based (1–7) mean for UT belief was 3.27 and related positively to male gender and food pleasure orientation and negatively to general health interest. The results indicate that a strong UT belief correlates with positive expectations of unhealthy food and with negative expectations of healthy food. UT belief seemed to increase expected food-associated guilt, but other strong food-related attitudes (health interest with unhealthy food and pleasure orientation with healthy food) reduced this effect. In practice, understanding the relationship between UT belief and personal factors and attitudes, and the importance of this belief to food expectations can assist in finding the tools to encourage consumers towards healthier food choices. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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20 pages, 2200 KiB  
Article
Food Safety Awareness and Opinions in China: A Social Network Analysis Approach
by Lei Xia, Bo Chen, Kyle Hunt, Jun Zhuang and Cen Song
Foods 2022, 11(18), 2909; https://doi.org/10.3390/foods11182909 - 19 Sep 2022
Cited by 3 | Viewed by 2563
Abstract
Over recent years, food safety has garnered widespread attention and concern from society. Concurrently, social media sites and online forums have become popular platforms to disseminate news, share opinions, and connect with one’s social network. In this research, we focus on the intersection [...] Read more.
Over recent years, food safety has garnered widespread attention and concern from society. Concurrently, social media sites and online forums have become popular platforms to disseminate news, share opinions, and connect with one’s social network. In this research, we focus on the intersection of food safety and online social networking by utilizing natural language processing techniques and social network analysis to study public opinions related to food safety. Using real data collected from a popular Chinese question-and-answer platform, we first identify hot topics related to food safety, and then analyze the emotional state of users in each community (i.e., users communicating about the same topic) to understand the public’s sentiment related to different food safety topics. We proceed by forming semantic networks to analyze the characteristics of food safety opinion networks. Our results show that Internet users form modular communities, each with differences in topics of concern and emotional states of community users. Users focus on a wide range of topics, showing that overall, food safety awareness is increasing. This paper provides novel insights that can help interested stakeholders monitor the discussions and opinions related to food safety. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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15 pages, 1899 KiB  
Article
Current Sex Distribution of Cooking and Food Shopping Responsibilities in the United States: A Cross-Sectional Study
by Maximilian Andreas Storz, Kai Beckschulte, Maria Brommer and Mauro Lombardo
Foods 2022, 11(18), 2840; https://doi.org/10.3390/foods11182840 - 14 Sep 2022
Cited by 5 | Viewed by 2083
Abstract
Home cooking is an important obesity prevention strategy and associated with benefits for diet and health. Although cooking may be a joyful act of mindfulness, it also requires planning, preparation and time. Historically, women have been more likely to fulfill the role of [...] Read more.
Home cooking is an important obesity prevention strategy and associated with benefits for diet and health. Although cooking may be a joyful act of mindfulness, it also requires planning, preparation and time. Historically, women have been more likely to fulfill the role of food shopping and cooking. More recent studies suggested a transition in traditional household role assignments towards a larger involvement of males. This study examined the current sex distribution of cooking and food shopping responsibilities in the United States of America based on a nationally representative sample of 9078 citizens from the National Health and Nutrition Examination Surveys (2017–2020). More than 80% of women aged 25 years or older indicated that they were the person who did most of the planning/preparing of meals in their families, whereas the percentage of males responding affirmatively was substantially lower, ranging from 38.73% to 43.20% depending on age. Analyses on food shopping duties revealed a comparable distribution. In multivariate regression, female sex was associated with significantly higher odds of being the main food shopper/meal preparer in the family (OR: 4.82 (4.14–5.60) and 5.54 (4.60–6.67), respectively). Our data suggest that the majority of food shopping and cooking duties are still performed by women, which has important implications for public health nutrition initiatives. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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19 pages, 1612 KiB  
Article
Understanding Blood versus Blond Orange Consumption: A Cross-Cultural Study in Four Countries
by Adrián Giménez-Sanchis, Kui Zhong, Aurora Pintor, Vittorio Farina and Cristina Besada
Foods 2022, 11(17), 2686; https://doi.org/10.3390/foods11172686 - 02 Sep 2022
Cited by 3 | Viewed by 1490
Abstract
Understanding consumer perceptions and attitudes to specific fruit is key information for not only increasing fruit consumption, but also for marketing reasons. It may also give clues to breeders to set quality objectives. This study explores different aspects that help to explain blood [...] Read more.
Understanding consumer perceptions and attitudes to specific fruit is key information for not only increasing fruit consumption, but also for marketing reasons. It may also give clues to breeders to set quality objectives. This study explores different aspects that help to explain blood vs. blond orange consumption: availability and consumption habit, satisfaction attributes, facilitators and consumption barriers, consumption contexts, expectations and purchase intention. The study was conducted in China, Mexico, Spain and Italy, where citrus fruit consumers were invited to respond an online questionnaire. Our results revealed Italy as the country with the highest availability and consumption of blood oranges, followed by China, Mexico and Spain. “Liking” and “healthy properties” were the most important reasons for consumption irrespectively of orange type, but certain differences among countries were detected in secondary reasons. In all the countries, “juicy” was the most relevant attribute for consumer satisfaction, followed by flavour/taste attributes. “Aromatic” and “unfibrous” were substantial requirements for Italians and Chinese, while Spaniards attached importance to the blood oranges colour. Regarding consumption contexts, “eat with salt or chilly powder” was specific for Mexico, while “to improve health”, “as a gift” or “at a restaurant” were contexts mainly cited in China. Despite taste preferences for other fruit being the main consumption barrier in all the countries for both orange types, the relevance of other barriers depended on culture and orange type. Mexican participants seemed to take a more neophobic attitude to blood oranges, while “inconvenient” was reported as a barrier for consuming blond ones in Spain and China. We conclude that blond and blood oranges can co-exist on markets at a high consumption rate, as in Italy. Specific interventions are needed in other countries because consumer attitudes to oranges, mainly blood ones, depend on culture. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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17 pages, 714 KiB  
Article
Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?
by Hongsha Wang, Qihui Chen, Chen Zhu and Jiale Bao
Foods 2022, 11(16), 2460; https://doi.org/10.3390/foods11162460 - 15 Aug 2022
Cited by 15 | Viewed by 3024
Abstract
Promoting the transition from animal meat to plant-based food consumption has significant benefits for public health and environmental sustainability. This study, involving 526 consumers from Beijing, China, explores how food attributes and information may affect consumers’ food choices concerning plant-based meat products. A [...] Read more.
Promoting the transition from animal meat to plant-based food consumption has significant benefits for public health and environmental sustainability. This study, involving 526 consumers from Beijing, China, explores how food attributes and information may affect consumers’ food choices concerning plant-based meat products. A discrete choice experiment was conducted using burgers with five attributes (meat patties, flavor, sodium content, energy, and price) as the focal product. Separate messages on nutrition, food safety, and the environmental issues related to plant-based meat consumption were also randomly provided to consumers to help examine the role of information. Our findings suggest that Beijing consumers’ awareness of plant-based meat is relatively low at present, and they show a negative preference toward plant-based meat consumption relative to that of conventional meat. However, consumers’ willingness to pay for plant-based meat significantly increased after nutrition information was provided, but it was not responsive to the provision of food safety or environmental information. These findings suggest that to promote plant-based meat consumption, information closely related to consumers’ personal interests rather the “greater good” should be provided, at least in the context of Beijing, China. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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14 pages, 882 KiB  
Article
How Consumer Expertise Influences Preference for Customized Food
by Han Li, Fen Liao and Ping Qing
Foods 2022, 11(16), 2459; https://doi.org/10.3390/foods11162459 - 15 Aug 2022
Cited by 3 | Viewed by 2418
Abstract
The strategy of food customization has increasingly aroused widespread interest among marketing managers and scholars, but most of them focus on the direct effect of customization on purchase intention. According to the research on self-image-consistent product perceptions, customization may also have an indirect [...] Read more.
The strategy of food customization has increasingly aroused widespread interest among marketing managers and scholars, but most of them focus on the direct effect of customization on purchase intention. According to the research on self-image-consistent product perceptions, customization may also have an indirect amplification effect. Current research finds food customization will prompt individuals to incorporate their expertise in their perceptions of focal product attributes (taste perception). The findings of two studies demonstrate that food customization and consumer expertise have an interaction effect on consumers’ purchase intention. Specifically, consumers with higher (lower) expertise prefer customized food (standard food). Consumers’ taste perception mediates the interaction effect between food customization and consumer expertise on purchase intention. Finally, these findings provide guidance for marketing managers to adopt customized strategies. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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18 pages, 1172 KiB  
Article
Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach
by Laura López-Mas, Anna Claret, Violeta Stancu, Karen Brunsø, Irene Peral, Elena Santa Cruz, Athanasios Krystallis and Luis Guerrero
Foods 2022, 11(15), 2287; https://doi.org/10.3390/foods11152287 - 31 Jul 2022
Cited by 4 | Viewed by 2548
Abstract
Co-creation is a process that directly involves different stakeholders in the idea generation phase of a new product development process. A pool of 112 new aquaculture fish product ideas was obtained by applying a combination of creative and projective techniques to the co-creation [...] Read more.
Co-creation is a process that directly involves different stakeholders in the idea generation phase of a new product development process. A pool of 112 new aquaculture fish product ideas was obtained by applying a combination of creative and projective techniques to the co-creation process with consumers in six focus groups conducted in three European countries (Germany, France, and Spain). The subjectivity of qualitative data analysis (e.g., focus groups) is one of its recognised disadvantages. To overcome this drawback, a combination of specialised software (i.e., Alceste), along with word frequency, co-occurrence, and context checking, was applied to provide a different approach to data analyses in qualitative studies. The method identified the most salient dimensions behind the participants’ discourse (naturalness, quality, ethics, price, and health) and inferred the importance those dimensions had for them, thus proving the existence of a correlation of 0.7 between what the participants said (frequency of mention) and what they liked the most (importance). Overall, the exploratory approach proposed is deemed useful for drawing key conclusions from qualitative research, thus offering an alternative to traditional content analysis. In future, the results obtained may be useful for selecting the co-created ideas with the greatest potential to be well received in the market. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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22 pages, 1468 KiB  
Article
Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers
by Diva Cabral, Susana Caldas Fonseca, Ana Pinto Moura, Jorge C. Oliveira and Luís Miguel Cunha
Foods 2022, 11(14), 2172; https://doi.org/10.3390/foods11142172 - 21 Jul 2022
Cited by 5 | Viewed by 2247
Abstract
Rice and cereal consumption has become a concern for consumers due to usually high glycaemic indexes (GI), which is a critical issue for a balanced and healthy diet. Therefore, the development of new products with low GI is an important target of the [...] Read more.
Rice and cereal consumption has become a concern for consumers due to usually high glycaemic indexes (GI), which is a critical issue for a balanced and healthy diet. Therefore, the development of new products with low GI is an important target of the industry, particularly in countries with high consumption. This study assesses consumers’ perceptions about “rice” and “rice with low GI” and evaluates the effect of consumers’ rice consumption profiles through the application of a free word association technique in a structured self-administered electronic questionnaire with 256 Portuguese consumers (the European market with the highest per capita consumption of rice by far). The frequency of rice consumption was evaluated, and the consumption profile was determined through a hierarchical cluster analysis, with 9% identified as daily consumers. The response words were categorized by the triangulation technique, and the association between the word categories and dimensions, sociodemographic characteristics, and consumption profile were determined. Respondents most frequently associated “rice” with rice dishes, its sensory attributes, and nutrition, highlighting the satisfaction of nutritional and hedonic needs. Consumers revealed positive expectations in relation to the functionality of “rice with low GI”. The consumers’ rice consumption profiles, sex, age, and educational levels influenced their perception towards “rice“ and “rice with low GI”. This study provides important insights for the industry to develop a consumer-oriented, low GI rice product. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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15 pages, 1889 KiB  
Article
Multivariate Nature of Fish Freshness Evaluation by Consumers
by Fernanda M. Viana, Maria Lucia G. Monteiro, Rafaela G. Ferrari, Yhan S. Mutz, Inayara B. A. Martins, Ana Paula A. A. Salim, Marcela De Alcantara, Rosires Deliza, Sérgio B. Mano and Carlos A. Conte-Junior
Foods 2022, 11(14), 2144; https://doi.org/10.3390/foods11142144 - 20 Jul 2022
Cited by 4 | Viewed by 1805
Abstract
The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still [...] Read more.
The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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19 pages, 1134 KiB  
Article
Why Being ‘Stressed’ Is ‘Desserts’ in Reverse—The Effect of Acute Psychosocial Stress on Food Pleasure and Food Choice
by Nikoline Bach Hyldelund, Vita Ligaya Dalgaard, Derek Victor Byrne and Barbara Vad Andersen
Foods 2022, 11(12), 1756; https://doi.org/10.3390/foods11121756 - 15 Jun 2022
Cited by 5 | Viewed by 4024
Abstract
The link between acute stress, food pleasure and eating behavior in humans by employing measures of individual reward mechanisms has not been investigated as of yet. Having these insights is key to understanding why many people experience a change in eating behavior when [...] Read more.
The link between acute stress, food pleasure and eating behavior in humans by employing measures of individual reward mechanisms has not been investigated as of yet. Having these insights is key to understanding why many people experience a change in eating behavior when experiencing stress. Thirty-five Danes (mean age 21.71 years) underwent a stress-inducing and relaxation-inducing task based on a randomized cross-over study design. Both tasks were combined with the Leeds Food Preference Questionnaire, to investigate the effect of stress on specific measures of food reward. Furthermore, participants chose a snack, as a covert measure of actual food choice. The study found no effect on explicit liking, explicit wanting or relative preference. For implicit wanting, an effect was detected on high-fat sweet foods, with increasing scores for the stress-induced condition. Moreover, 54% chose a different snack following the stress-inducing condition. Interestingly, 14% chose to change their snack choice to no snack at all. Results suggest acute psychosocial stress can increase cravings for highly palatable foods for some, while for others an experience of loss of appetite prevails. Overall, this study points to a further understanding of why consumers have issues with making healthy food choices, ultimately affecting public health too. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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14 pages, 282 KiB  
Article
Dietary Behaviours of University Students during the COVID-19 Pandemic. A Comparative Analysis of Nursing and Engineering Students
by Miriam Araujo-Hernández, E. Begoña García-Navarro and María José Cáceres-Titos
Foods 2022, 11(12), 1715; https://doi.org/10.3390/foods11121715 - 11 Jun 2022
Cited by 2 | Viewed by 2425
Abstract
The university stage is a crucial stage that influences the decision-making process of students. At this stage, they acquire dietary habits that are guided by their likes, beauty ideals, biological influences, and economic factors. During the COVID-19 pandemic, universities closed and turned to [...] Read more.
The university stage is a crucial stage that influences the decision-making process of students. At this stage, they acquire dietary habits that are guided by their likes, beauty ideals, biological influences, and economic factors. During the COVID-19 pandemic, universities closed and turned to online teaching, changing their life habits under the duress of confinement. The aim of the present work was to identify the dietary behaviours of nursing and engineering degree students at the University of Huelva during the period of confinement, in addition to identifying the factors influencing these habits. The methodological strategy employed was mixed in nature. In this sense, a cross-sectional descriptive study was first performed, followed by a phenomenological qualitative study that was descriptive in nature. Examination of outcomes revealed the presence of four lines of argument founded on the influence of context, life habits, emotional changes experienced during the COVID-19 pandemic, and the factors facilitating or limiting adaption to this period. Taking into account that confinement, restrictive measures, the absence of family, closeness and affection, and training influenced changes to feeding habits and approaches to consumption, universities could carry out interventions oriented in this line to favour healthy eating habits. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
14 pages, 722 KiB  
Article
Consumer Attitudes towards Food Preservation Methods
by Paulina Guzik, Andrzej Szymkowiak, Piotr Kulawik and Marzena Zając
Foods 2022, 11(9), 1349; https://doi.org/10.3390/foods11091349 - 06 May 2022
Cited by 6 | Viewed by 3206
Abstract
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study [...] Read more.
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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15 pages, 336 KiB  
Article
Determinants of Choice and Wine Consumption Behaviour: A Comparative Analysis between Two Counties of Romania
by Anca Monica Brata, Daniel I. Chiciudean, Vlad Dumitru Brata, Dorin Popa, Gabriela O. Chiciudean and Iulia C. Muresan
Foods 2022, 11(8), 1110; https://doi.org/10.3390/foods11081110 - 13 Apr 2022
Cited by 5 | Viewed by 2125
Abstract
Wine, one of the world’s oldest and most popular beverages, has a distinct variety matching a diverse base of consumers worldwide. The study was conducted in two counties of Romania in order to identify consumers’ perception towards wine consumption, as well as the [...] Read more.
Wine, one of the world’s oldest and most popular beverages, has a distinct variety matching a diverse base of consumers worldwide. The study was conducted in two counties of Romania in order to identify consumers’ perception towards wine consumption, as well as the driving factors behind wine consumption and the decision process of choosing a certain type of wine. Thus, four factors were identified through principal component analysis: intrinsic cues and consumers’ experience, extrinsic cues and origin, notoriety and the label and package of the wine, correlating them with the socio-demographic characteristics of our respondents. It might be concluded that the intrinsic cues and consumer experience ranked highest among the priorities of the participants between 35 and 45 years old when choosing a certain type of wine. Additionally, notoriety was more valued by people with higher income, and people with experience in the domain inclined to pay more for a bottle of wine. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
19 pages, 2789 KiB  
Article
Tasting More Than Just Food: Effect of Aesthetic Appeal of Plate Patterns on Food Perception
by Siyue Zhang, Jinzi Qian, Chenjing Wu, Dexian He, Wei Zhang, Jing Yan and Xianyou He
Foods 2022, 11(7), 931; https://doi.org/10.3390/foods11070931 - 24 Mar 2022
Cited by 6 | Viewed by 5108
Abstract
Interest has been growing in the role of subjective aesthetics in the field of food. This study explored the mechanisms by which the aesthetic appeal of plate patterns influences consumers’ perceptions of food. Three experiments were conducted to compare whether different levels of [...] Read more.
Interest has been growing in the role of subjective aesthetics in the field of food. This study explored the mechanisms by which the aesthetic appeal of plate patterns influences consumers’ perceptions of food. Three experiments were conducted to compare whether different levels of beauty and types of plate pattern aesthetics (classical versus expressive) affected the perceptions of tastiness and healthiness of the food offered. Experiment 1 was carried out with 30 participants, and the results showed that participants perceived the food presented on more beautiful plates as tastier and healthier than the food on less beautiful plates. Experiment 2 was carried out with 128 participants; the results showed that, for expressively aesthetic plates, the participants experienced more positive emotions for very beautiful plates and more negative emotions for less beautiful plates. However, for classical aesthetic plates, participants’ emotions were not affected by the beauty of the plate. Experiment 3 was carried out with 149 participants, and the results showed that, for classically aesthetic plates, participants perceived the food placed in the middle to be tastier than food placed at the edge; however, for expressively aesthetic plates, food placement did not affect participants’ perceptions of food. These results demonstrate the importance of the subjective beauty of plate patterns in influencing consumers’ food perceptions, although this influence varies depending on the type of aesthetic design of the plate pattern. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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19 pages, 1290 KiB  
Article
Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland
by Ewa Czarniecka-Skubina, Dariusz M. Stasiak, Agnieszka Latoch, Tomasz Owczarek and Jadwiga Hamulka
Foods 2022, 11(6), 830; https://doi.org/10.3390/foods11060830 - 14 Mar 2022
Cited by 13 | Viewed by 3142
Abstract
Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and [...] Read more.
Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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Review

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21 pages, 1328 KiB  
Review
Insects as Food: Consumers’ Acceptance and Marketing
by Asmaa Alhujaili, Giuseppe Nocella and Anna Macready
Foods 2023, 12(4), 886; https://doi.org/10.3390/foods12040886 - 19 Feb 2023
Cited by 10 | Viewed by 5094
Abstract
The growing demand for livestock products is associated with an increase in environmental, economic, and ethical issues. New alternative sources of protein such as edible insects have recently been developed to tackle these issues with fewer drawbacks. However, several challenges are associated with [...] Read more.
The growing demand for livestock products is associated with an increase in environmental, economic, and ethical issues. New alternative sources of protein such as edible insects have recently been developed to tackle these issues with fewer drawbacks. However, several challenges are associated with insect-based food, mainly regarding consumer acceptance and commercialization. In this systematic review, we explored these challenges by reviewing 85 papers from 2010 to 2020, which were selected following the PRISMA methodology. Additionally, we applied the SPIDER (Sample, Phenomenon of Interest, Design, Evaluation, and Research type) tool for developing the inclusion criteria. Our analysis adds new knowledge to previous systematic reviews on this topic. It reveals both a comprehensive framework of factors influencing consumers’ acceptance of insects as food and aspects of the marketing mix of these products. Disgust, food neophobia, familiarity, visibility of insects, and taste appear to be the most significant factors that can prevent consumers from consuming insects as food. The motivations for acceptance are found to be familiarity and exposure. The results of this review provide insights for policymakers and stakeholders who wish to develop marketing strategies that can increase consumer acceptance of insects as food. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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Other

Jump to: Research, Review

22 pages, 1293 KiB  
Systematic Review
Factors Influencing Consumption Behaviour towards Aquatic Food among Asian Consumers: A Systematic Scoping Review
by Mausam Budhathoki, Danny Campbell, Ben Belton, Richard Newton, Saihong Li, Wenbo Zhang and David Little
Foods 2022, 11(24), 4043; https://doi.org/10.3390/foods11244043 - 14 Dec 2022
Cited by 5 | Viewed by 3775
Abstract
Asia accounts for over 70% of total global aquatic food consumption, but aquatic food consumption behaviours and attitudes among Asian consumers are poorly documented and understood. This paper synthesises literature on factors influencing aquatic food consumption behaviour in Asia and the potential to [...] Read more.
Asia accounts for over 70% of total global aquatic food consumption, but aquatic food consumption behaviours and attitudes among Asian consumers are poorly documented and understood. This paper synthesises literature on factors influencing aquatic food consumption behaviour in Asia and the potential to support transitions toward more sustainable food consumption patterns. We identified 113 studies for inclusion in a scoping review, and identified five clusters of publications: (1) product attributes, availability, and accessibility (24% of publications); (2) willingness to pay for aquatic foods (25%); (3) psychosocial factors (e.g., attitudes and subjective norms) (17%); (4) sociodemographic and lifestyle factors (21%); and (5) miscellaneous factors, including food safety and social status (13%). This study indicates that multiple interacting factors influence aquatic food consumption behaviours among Asian consumers, among which price is central. Knowledge of, and attitudes toward, the perceived quality and safety of aquatic foods were identified as important but were mediated by household characteristics. Sustainable production practices, country of origin, and ecolabels were found to be less influential on consumption behaviour. We found that improving consumers’ knowledge and attitudes about the quality and safety of aquatic foods might positively influence aquatic food consumption behaviour. Future multidisciplinary research is required to better understand interactions among the multiple factors that influence Asian consumers’ aquatic food consumption behaviour. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—Volume II)
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