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Foods
Special Issues
How Does Consumers’ Perception Influence Their Food Choices?
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How Does Consumers’ Perception Influence Their Food Choices?

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 30 June 2025 | Viewed by 10925

Special Issue Editors

Prof. Dr. Wilma Araújo

E-Mail Website
Guest Editor
Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
Interests: food acceptance; consumer behavior; food preference; sensory perception; food choice
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Sandra Fernandes Arruda

E-Mail Website
Guest Editor
Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
Interests: biochemistry; focusing on metabolism and bioenergetics; iron; bioavailability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Some foods provide nutrients that will maintain the body’s biological functions. The choice of food is influenced by factors such as the knowledge and understanding that the consumer has about the quality of natural or processed foods and the credibility of industrialized formulations influenced by current trends (products for vegans, plant-based products, foods supplemented with proteins, minerals, vitamins, antioxidants, bioactive compounds etc.). This Special Issue aims to identify how gender, social status, education level, flavor, price, health, and convenience factors can contribute to consumers’ behavior.

Prof. Dr. Wilma Araújo
Prof. Dr. Sandra Fernandes Arruda
Guest Editors

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

  • food choices
  • acceptance
  • eating behaviour
  • consumer perception
  • consumer understanding
  • consumer preference
  • consumer behaviour
  • consumer evaluations
  • consumer attitudes
 

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Published Papers (6 papers)

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Research

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26 pages, 3508 KiB  
Article
The Use of Local Ingredients in Shaping Tourist Experience: The Case of Allium ursinum and Revisit Intention in Rural Destinations of Serbia
by Tamara Gajić, Sonja P. Veljović, Marko D. Petrović, Ivana Blešić, Milan M. Radovanović, Slavica Malinović Milićević, Ana Milanović Pešić, Yerlan Issakov and Dariga M. Khamitova
Foods 2025, 14(9), 1527; https://doi.org/10.3390/foods14091527 - 27 Apr 2025
Viewed by 154
Abstract
This study explores the role of Allium ursinum L. in shaping authentic gastronomic experiences and its influence on tourists’ perceptions and revisit intentions in rural destinations. Allium ursinum was selected due to its cultural symbolism, seasonal availability, and traditional culinary use, particularly in [...] Read more.
This study explores the role of Allium ursinum L. in shaping authentic gastronomic experiences and its influence on tourists’ perceptions and revisit intentions in rural destinations. Allium ursinum was selected due to its cultural symbolism, seasonal availability, and traditional culinary use, particularly in Serbia. The study applies the SOR (Stimulus–Organism–Response) model to investigate how cognitive and affective responses elicited by interactions with this plant shape tourist behavior. A structured questionnaire was administered to 336 tourists who had consumed food containing Allium ursinum in ten rural destinations across the Republic of Serbia. The findings emphasize the importance of cognitive responses, such as authenticity perception, knowledge acquisition, and cultural understanding, which in turn influence affective responses, including enjoyment, emotional involvement, and flow state. While positive emotions enhance attachment to local food and revisit intention, the subjective nature of these assessments calls for caution when generalizing. The study contributes to the literature by identifying sensory and emotional mechanisms that link local food ingredients with tourist loyalty. This is the first study to empirically test the SOR model using a local plant ingredient in a rural tourism context. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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25 pages, 1288 KiB  
Article
How Argentinian Consumers Perceive the Safety of Irradiated Foods
by Tiago Rusin, Anna Lucia Casañas Haasis Villavicencio, Wilma Maria Coelho Araújo and Cristiane Faiad
Foods 2024, 13(23), 3891; https://doi.org/10.3390/foods13233891 - 2 Dec 2024
Viewed by 1021
Abstract
Food irradiation is a process used for various purposes, the main function of which is food safety. Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and showing a negative [...] Read more.
Food irradiation is a process used for various purposes, the main function of which is food safety. Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and showing a negative perception towards food treated with ionizing radiation. This research aimed to develop the cross-cultural adaptation and validation of the Awareness Scale on Consumption of Irradiated Foods (ASCIF) for the Argentine population and culture. The scale included 31 items covering 4 factors: safety of irradiated foods (S), concepts (C), labeling (L), and awareness (A), which were able to assess the Argentine population’s knowledge of irradiated foods. The total number of respondents was 500 and the data were collected by means of an electronic survey. Statistical tests were carried out which met the validity assumptions and confirmed the validity and consistency of the psychometric scale by means of confirmatory factor analysis (CFA), Cronbach’s alpha coefficient, and exploratory structural equation modelling (ESEM). Analysis of the results showed that the majority of consumers are unaware of the benefits of irradiated foods. It was found that the scale met the criteria for evidence of validity and consistency, proving to be an efficient tool for assessing potential challenges and opportunities in the Argentinian market for irradiated foods. The process was approved by the Research Ethics Committees of Brazil and Argentina and followed the adaptation methodologies of the International Test Commission (ITC) with processes of translations and retranslations and application of the scale in Argentina. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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18 pages, 622 KiB  
Article
Understanding Consumers’ Purchase Intention Towards Meat Produced Without Preventive Antibiotic Use
by Yingnan Zhou, Airong Zhang, Rieks Dekker van Klinken and Junxiu Wang
Foods 2024, 13(23), 3779; https://doi.org/10.3390/foods13233779 - 25 Nov 2024
Viewed by 1029
Abstract
Antibiotics are widely used to prevent healthy animals from getting diseases in livestock industries. Such practice has greatly contributed to the increase in antibiotic-resistant pathogens in animals and in the environment, which poses severe health threats to humans. This study aims to investigate [...] Read more.
Antibiotics are widely used to prevent healthy animals from getting diseases in livestock industries. Such practice has greatly contributed to the increase in antibiotic-resistant pathogens in animals and in the environment, which poses severe health threats to humans. This study aims to investigate consumers’ purchase intention towards meat produced without preventive antibiotic use, and to identify key factors influencing this purchase intention. An online survey of 1123 participants was conducted in China. Descriptive statistical analysis, correlation, and regression analysis were conducted. The results suggested that consumers had a negative attitude towards preventive antibiotic use in food animals and a strong purchase intention towards meat produced without it. The key drivers of this purchase intention included health consciousness, trust in responsible antibiotic use in farming, objective knowledge about antibiotics used in food animals, subjective knowledge about preventive antibiotic use, concerns over antibiotic residues, and attitude towards preventive antibiotic use. These findings can provide deep insights for policymakers and livestock industries who seek to promote responsible antibiotic use and develop effective communication strategies with consumers. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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18 pages, 967 KiB  
Article
Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country
by Elizabeth Emperatriz García-Salirrosas, Manuel Escobar-Farfán, Iván Veas-González, Jorge Alberto Esponda-Perez, Rodrigo Gallardo-Canales, Rodrigo Ruiz-Andia, Virginia Mercedes Fernandez-Daza and Rosa Fabiana Zabalaga-Davila
Foods 2024, 13(20), 3242; https://doi.org/10.3390/foods13203242 - 12 Oct 2024
Cited by 4 | Viewed by 5209
Abstract
In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as [...] Read more.
In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as perceived brand quality (BPQ) and brand satisfaction (BS) influence brand trust (BT) and brand loyalty (BL) in this relationship. The methodology includes a quantitative approach, using non-probability convenience sampling. Using an online survey, data were collected from 637 consumers. Analyses were performed using structural equation modeling (SEM-PLS). The results show no significant correlation between BI and PI, but BI significantly impacts BPQ, BS, BT, and BL. Furthermore, BPQ positively influences BS, BT, and BL, but it does not have a direct influence on PI. The findings suggest that a positive brand image satisfies consumers and generates long-term trust and loyalty. However, perceived quality does not always translate into purchase intention due to various barriers. Practical implications highlight the importance of building a strong and positive brand image to encourage demand for healthy products. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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18 pages, 3598 KiB  
Article
Perception, Knowledge, and Consumption Potential of Crude and Refined Palm Oil in Brazilian Regions
by Alana Moreira Bispo, Agnes Sophia Braga Alves, Edilene Ferreira da Silva, Fernanda Doring Krumreich, Itaciara Larroza Nunes and Camila Duarte Ferreira Ribeiro
Foods 2024, 13(18), 2923; https://doi.org/10.3390/foods13182923 - 15 Sep 2024
Viewed by 1429
Abstract
Crude palm oil (CPO) is the most produced vegetable oil globally, with Brazil contributing only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil’s output. Despite its widespread use in the food industry after refining, there is little [...] Read more.
Crude palm oil (CPO) is the most produced vegetable oil globally, with Brazil contributing only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil’s output. Despite its widespread use in the food industry after refining, there is little research on CPO consumption and perception in Brazil, particularly regarding its nutritional aspects. This study, conducted between March and July 2022, explored Brazilians’ perceptions and the potential for CPO consumption. The results show that most participants are unfamiliar with CPO but view its nutrients favorably. Less than half regularly purchase CPO. Refined palm oil (RPO) is even less known, with many unaware that refining CPO can produce carcinogenic substances. The respondents showed little concern about RPO in their foods, rarely noticing its presence on labels. Despite limited knowledge, participants understand that refining reduces CPO’s health benefits, leading to a greater preference for crude oil over refined oil. This study highlights the need for better dissemination of information about CPO in Brazil, emphasizing its nutritional benefits and the importance of adhering to daily lipid intake limits. Adding CPO at the end of cooking or consuming it raw to preserve thermosensitive compounds is also recommended. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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25 pages, 2031 KiB  
Systematic Review
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
by Sergio Erick García-Barón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, Doris Arianna Leyva-Trinidad and Anne Gschaedler-Mathis
Foods 2025, 14(5), 713; https://doi.org/10.3390/foods14050713 - 20 Feb 2025
Cited by 1 | Viewed by 1242
Abstract
The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, [...] Read more.
The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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