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Consumer Behavior and Food Choice—4th Edition
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Consumer Behavior and Food Choice—4th Edition

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

Deadline for manuscript submissions: 30 November 2026 | Viewed by 37976

Special Issue Editor

Prof. Dr. Cristina Calvo-Porral

E-Mail Website
Guest 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 great success of the series of the Special Issue “Consumer Behavior and Food Choice” and the academic relevance of this topic, the journal Foods welcomes a fourth volume and invites authors to submit their new research to this Special Issue.

This fourth volume aims to cover different aspects of consumer behavior related to food choice and encompasses topics such as food consumption behavior; consumer multi-sensory perception; food marketing; food consumption motivations; healthy, nutritional, and quality food choices; and social and cultural aspects of food choice. More precisely, the fourth volume of this Special Issue invites academics to submit high-quality original contributions and reviews on food consumer behavior and food choice, including current hot topics in food research such as the influence of high inflation rates on food consumption behavior, food waste generation and perception, the consumption of plant-based foods, and food neophobia or sustainability issues related to food production and consumption. This Special Issue welcomes original research perspectives, innovative research methodologies, and novel insights with an interdisciplinary approach.

Yours faithfully,

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 250 words) can be sent to the Editorial Office for assessment.

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

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Published Papers (18 papers)

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Research

18 pages, 681 KB  
Article
Food-Sustainable Behaviors and Attitudes of Generation Z Consumers—Measurement and Analysis of Selected Behaviors
by Agata Balińska, Ewa Jaska and Agnieszka Werenowska
Foods 2026, 15(8), 1310; https://doi.org/10.3390/foods15081310 - 10 Apr 2026
Viewed by 719
Abstract
Food waste in households means that there is a need to recognize the possibilities of balancing activities in the field of obtaining and managing food products. Activities in this area may concern giving away surplus food to others, purchasing local and organic products, [...] Read more.
Food waste in households means that there is a need to recognize the possibilities of balancing activities in the field of obtaining and managing food products. Activities in this area may concern giving away surplus food to others, purchasing local and organic products, limiting shopping activity. Generation Z, which was included in this research, uses new media, including mobile applications, to a greater extent than other generations. The main objective of the research is to recognize and present the food-sustainable behaviors and attitudes of Generation Z consumers. The study used the analysis of source data, which was the basis for formulating four hypotheses. They were verified in empirical studies conducted using the CAWI method. The collected material was analyzed using, among others, the proprietary index of environmentally and socially sustainable behaviors (ESRBI), the Mann-Whitney test. The studies showed that respondents assessed their food behaviors as irresponsible, with women’s assessment being higher than men’s. A positive correlation was demonstrated between the use of food saving applications and the value of the ESRBI index and individual sustainable behaviors. Respondents positively assessed the initiatives of local authorities and housing cooperatives in the area of creating places for sharing food and organizing community gardens. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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23 pages, 392 KB  
Article
The Impact of Population Aging on Food Consumption of Rural Households in China: Cross-Sectional Study Across the Ten Geographic Regions
by Tingyu Wang, Dingde Xu, Dong Yang, Mengding Li and Hongxing Lan
Foods 2026, 15(6), 1008; https://doi.org/10.3390/foods15061008 - 12 Mar 2026
Viewed by 735
Abstract
Food and nutrition are the foundation for human survival. This study focuses on the strategic goals of a Healthy China and actively responding to population aging, empirically examining the impact effects and mechanisms of population aging on the food consumption quantity of rural [...] Read more.
Food and nutrition are the foundation for human survival. This study focuses on the strategic goals of a Healthy China and actively responding to population aging, empirically examining the impact effects and mechanisms of population aging on the food consumption quantity of rural residents in China. Based on a sample of 2846 rural households from 10 provinces in the China Rural Revitalization Survey (CRRS), this study employs various methods such as Ordinary Least Squares (OLS), instrumental variable methods, and mediation effect models for empirical testing. The study found that population aging has a significant positive impact on the consumption of grains, vegetables, legumes, dairy products, and eggs among rural residents in China, while showing a significant negative impact on the consumption of beef/lamb and fruits. For every 1 percentage point increase in the proportion of individuals aged 60 and above in a household, the consumption of grains, vegetables, legumes, dairy products, and eggs increased by an average of 106.857 g/day, 57.900 g/day, 8.202 g/day, 9.226 g/day, and 7.116 g/day, respectively. The consumption of beef/lamb and fruits decreased by an average of 5.585 g/day and 36.316 g/day, respectively. Although population aging has led to a decrease in the consumption of certain food items among rural residents, the increase in grain consumption has resulted in an enhanced total energy intake per capita for households. Household income levels and the scale of land management play important mediating roles in the impact of population aging on the quantity of food consumed by rural residents. Therefore, corresponding countermeasures are proposed, aiming to promote the construction of a food consumption monitoring system in China, broaden income channels for rural residents, systematically carry out nutrition and health education, and improve the rural social security system in China, thereby optimizing the structure of food consumption. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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17 pages, 304 KB  
Article
The Relationship Between Searching for Information on Dairy Products, Their Consumption, and Attitudes Towards New Dairy Products
by Marzena Jeżewska-Zychowicz and Marta Sajdakowska
Foods 2026, 15(4), 695; https://doi.org/10.3390/foods15040695 - 13 Feb 2026
Viewed by 497
Abstract
The increase in the market offer of dairy products may encourage their greater consumption. The study aimed to assess the relationship between dairy product consumption, searching for information about dairy products, and attitudes toward new dairy products. It was conducted in December 2024 [...] Read more.
The increase in the market offer of dairy products may encourage their greater consumption. The study aimed to assess the relationship between dairy product consumption, searching for information about dairy products, and attitudes toward new dairy products. It was conducted in December 2024 and January 2025 using Computer-Assisted Web Interviewing (CAWI) among a representative sample of 1006 adult Poles. Based on the daily dairy consumption frequency, individuals who rarely consumed dairy products (below the median) and those who frequently consumed dairy products (at or above the median) were identified. Using exploratory factor analysis (EFA), two factors describing attitudes toward new dairy products were identified: “Openness to new dairy products” and “Concerns about new dairy products”. Based on these factors, cluster analysis identified three homogenous groups: “Moderate innovativeness and low concerns”, “Low innovativeness and medium concerns”, and “High innovativeness and high concerns”. The Chi-square test and Kruskal–Wallis test were used to evaluate the relationships between variables at p < 0.05. Among the “High innovativeness and high concerns” and “Moderate innovativeness and low concerns” clusters, there were fewer people who rarely consumed dairy products than those who frequently consumed them (38.1% vs. 61.9% and 45.4% vs. 54.6%, respectively). “High innovativeness and high concerns” consulted various information sources more often. Greater openness to new dairy products was associated with higher consumption of dairy products, regardless of the level of concern about these products. Openness to new dairy products, along with great concerns about them, was associated with more frequent use of specific information sources about dairy products. The research results confirm the relationship between dairy product consumption and openness to new dairy products, as well as the relationship between the latter and the search for information about dairy products, which may be of significant importance for future improvement of the situation on the dairy market. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
18 pages, 273 KB  
Article
A Conjoint Analysis of Consumer Preferences on Shiitake Mushrooms: A Case Study of the Republic of Korea
by Changjun Lee and Kidong Kim
Foods 2026, 15(2), 217; https://doi.org/10.3390/foods15020217 - 8 Jan 2026
Viewed by 548
Abstract
Shiitake mushrooms (Lentinula edodes) are widely consumed as a key health food in the Republic of Korea. However, they face declining production value and consumption, necessitating a shift from production-focused research to an understanding of consumer demand. The aim of this [...] Read more.
Shiitake mushrooms (Lentinula edodes) are widely consumed as a key health food in the Republic of Korea. However, they face declining production value and consumption, necessitating a shift from production-focused research to an understanding of consumer demand. The aim of this study was to quantify Korean consumers’ trade-offs among key shiitake attributes and to derive actionable marketing strategies to expand domestic consumption. We conducted an online survey (n = 500) to quantify consumer utility for four key attributes: cap size (two levels), cap color (two levels), origin (two levels: domestic (Korean) and imported (Chinese)), and price (four levels per 500 g). The results identified price as the most important attribute (relative importance = 46.41%), followed by origin (19.85%), cap color (17.10%), and cap size (16.64%). Utility analysis (part-worths) revealed a distinct dual preference: consumers value both low-priced shiitake (KRW 4000 (USD 2.9)/500 g) for personal consumption and high-priced options (KRW 13,000 (USD 9.5)/500 g) for gifting. Consumers showed a clear preference for dark-colored caps, while the aggregate-level utility difference between origin levels was small. A Logit model simulation indicated the highest predicted shares for profiles priced at KRW 13,000 (15.9%) and KRW 4000 (15.7%), consistent with a polarized value–premium structure. These findings indicate that Korean producers should adopt a dual strategy: developing low-cost products to stimulate general consumption while simultaneously marketing high-quality, dark-colored, domestically produced shiitake as premium gift items, thereby establishing effective food choice strategies in a competitive market. Although the empirical setting is the Republic of Korea (with ‘Chinese’ included only as an imported-origin level representing the main foreign competitor), the findings speak to broader specialty-food contexts where import competition and dual-purpose purchasing (everyday use vs. gifting) shape attribute trade-offs. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
13 pages, 1141 KB  
Article
Influence of Visual Color Cues on Saltiness Expectation, Sensory Liking, and Emotions: A Soy Sauce Model Study
by Peerapong Wongthahan, Amporn Sae-Eaw and Witoon Prinyawiwatkul
Foods 2026, 15(1), 159; https://doi.org/10.3390/foods15010159 - 3 Jan 2026
Cited by 2 | Viewed by 1411
Abstract
Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations [...] Read more.
Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations (12% NaCl w/v). The color was varied in intensities, including light (LS), control (CS), moderate (MS), and high (HS). There was a total of 100 consumers to evaluate the samples. The results showed that MS received the highest liking scores for color (6.17) and saltiness (6.30). LS achieved the lowest scores at 3.98 for color and 5.78 for saltiness. Color intensity had a significant correlation with the expectation of saltiness. Correspondence analysis revealed that MS was most frequently associated with positive emotions such as “interested” (36%), whereas LS evoked negative emotions, including “disgusted,” “bored,” and “worried.” These findings confirm that darker colors enhance perceived taste intensity and positive affect. The use of color cues may therefore be a simple strategy to design low-sodium soy sauce formulations without reducing consumer acceptance while potentially supporting sodium reduction initiatives aimed at improving public health outcomes. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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23 pages, 303 KB  
Article
Beyond Dairy: Consumer Perceptions and Beliefs About Dairy Alternatives—Insights from a Segmentation Study
by Sylwia Żakowska-Biemans
Foods 2026, 15(1), 77; https://doi.org/10.3390/foods15010077 - 26 Dec 2025
Viewed by 922
Abstract
Increasing consumption of plant-based alternatives is promoted to reduce the environmental impact of food systems, yet adoption remains limited. The aim of this study was to identify distinct consumer segments and examine differences in their perceptions, consumption habits, and trial intentions concerning plant-based [...] Read more.
Increasing consumption of plant-based alternatives is promoted to reduce the environmental impact of food systems, yet adoption remains limited. The aim of this study was to identify distinct consumer segments and examine differences in their perceptions, consumption habits, and trial intentions concerning plant-based dairy alternatives (PBDAs). Conceptually, it advances PBDAs segmentation by jointly incorporating pro-dairy justifications, avoidance of animal-origin considerations, and self-reported PBDAs familiarity, capturing psychological defence mechanisms alongside knowledge-related influences on adoption. Data were collected in a nationwide cross-sectional CAWI survey of 1220 Polish adults responsible for household food purchasing, stratified and quota-matched by gender, age, region, and settlement size. Factor analysis of the segmenting variables was conducted using principal component analysis with varimax rotation, followed by two-step cluster analysis. Alternative cluster solutions were compared using the Bayesian Information Criterion based on the log-likelihood (BIC-LL). The selected five-cluster solution showed acceptable to good clustering quality, as indicated by silhouette-based measures of cohesion and separation. Given the cross-sectional CAWI design and reliance on self-reported measures, the findings do not allow causal inference and should be interpreted as context-specific to the Polish, dairy-centric food culture. Cluster analysis identified five segments that differed in PBDA-related beliefs, product image evaluations, consumption patterns, and trial intentions. PBDA-oriented segments, comprising a dairy-critical segment and a dual-consumption segment, exhibited higher perceived familiarity and stronger ethical and environmental concerns and showed greater PBDA use and willingness to try new products. The dual-consumption segment reported the highest use and trial readiness. In contrast, resistant segments showed stronger dairy attachment, lower perceived familiarity, and more sceptical evaluations of PBDAs’ healthfulness, naturalness, and sensory appeal, and rarely consumed plant-based alternatives. The findings highlight substantial heterogeneity in how Polish dairy consumers perceive PBDAs, emphasising the importance of segment-specific approaches for communication and product development. Tailored strategies can help address the diverse motivations and barriers of consumers, supporting a dietary shift toward more plant-based options. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
21 pages, 4090 KB  
Article
Directive vs. Reductive Front-of-Pack Labels: Differences in Italian Consumers’ Responses to the Nutri-Score and the NutrInform Battery
by Nazarena Cela, Federica Quintiero, Cinzia Ferraris and Luisa Torri
Foods 2025, 14(23), 4033; https://doi.org/10.3390/foods14234033 - 25 Nov 2025
Viewed by 881
Abstract
There is no clear consensus regarding which Front-of-Pack (FoP) label is more effective in promoting healthier food choices. This study explored consumers’ healthiness perception (HP) and willingness to buy (WTB) foods labelled with two different FoP labels: Nutri-Score (NS) and NutrInform Battery (NIB). [...] Read more.
There is no clear consensus regarding which Front-of-Pack (FoP) label is more effective in promoting healthier food choices. This study explored consumers’ healthiness perception (HP) and willingness to buy (WTB) foods labelled with two different FoP labels: Nutri-Score (NS) and NutrInform Battery (NIB). The role of individual characteristics, such as sociodemographic variables, purchasing behaviors, orthorexia nervosa tendency, and cognitive abilities, in predicting consumers’ responses was also examined. Through an online survey, Italian consumers (n = 436; 71% female; average age: 38.9 ± 14.7) evaluated the HP and WTB of yoghurt and fruit jam, with three different nutritional qualities (high, medium, low) and labelled with both NS and NIB. The results showed significant differences between NS and NIB, with effects varying across product categories and nutritional profiles. Age, frequency of nutrition label reading, and role in buying decisions emerged as significant predictors of consumers’ responses, particularly for products with high nutritional quality. Conversely, orthorexia nervosa tendencies and cognitive abilities did not significantly predict differences in HP and WTB between FoP labels. These findings expand the understanding of the complexity involved in selecting an appropriate FoP labelling system and offer valuable insights to effectively guide healthier food choices while accommodating diverse consumers’ profiles. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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21 pages, 1354 KB  
Article
The Impact of Advertising Image Types on Consumer Purchasing Behavior of Fresh Agricultural Products
by Fan Huang, Yumeng Gu, Zhonghu Bai and Yani Dong
Foods 2025, 14(22), 3915; https://doi.org/10.3390/foods14223915 - 15 Nov 2025
Cited by 1 | Viewed by 1620
Abstract
Advertising images constitute an important factor influencing consumer purchase intentions in commercial settings. Drawing on the perspective of self-conscious emotions, this study examines the impact of advertising image types for fresh agricultural products on consumer purchase intentions and explores the underlying mechanisms. Advertising [...] Read more.
Advertising images constitute an important factor influencing consumer purchase intentions in commercial settings. Drawing on the perspective of self-conscious emotions, this study examines the impact of advertising image types for fresh agricultural products on consumer purchase intentions and explores the underlying mechanisms. Advertising images are classified into three categories: meat-typical, animal-typical, and composite. Evidence from two randomized experiments reveals the following findings: (a) The effectiveness of the three advertising image types in promoting purchase intentions follows the order of meat-typical > animal-typical > composite; (b) guilt mediates the relationship between advertising image types and purchase intentions, such that composite images evoke greater guilt than meat-typical and animal-typical images, thereby reducing consumer willingness to purchase; and (c) self-construal partially moderates the mediating effect of guilt, in that interdependent self-construal consumers exposed to composite advertising images are more likely to experience heightened guilt and consequently exhibit lower purchase intentions. This study extends the application of animal-related classifications in advertising and marketing research and provides new empirical evidence and practical insights for the design of advertising strategies for fresh agricultural products. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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24 pages, 2587 KB  
Article
Digital Trends in the Italian Beer Market: A Time-Series and Search Engine Optimisation Analysis of Gluten-Free and Low/No-Alcohol Beers
by Pietro Chinnici, Katya Carbone and Francesco Licciardo
Foods 2025, 14(21), 3789; https://doi.org/10.3390/foods14213789 - 5 Nov 2025
Cited by 1 | Viewed by 1946
Abstract
Beer consumption patterns are evolving, with gluten-free beers (GFBs) and low- and no-alcohol beers (NABLABs) exhibiting continuous growth, underpinned by health-conscious consumers, younger generations’ preference for moderate drinking, and a rising awareness of gluten intolerance. This study investigates whether online search behaviour reflects [...] Read more.
Beer consumption patterns are evolving, with gluten-free beers (GFBs) and low- and no-alcohol beers (NABLABs) exhibiting continuous growth, underpinned by health-conscious consumers, younger generations’ preference for moderate drinking, and a rising awareness of gluten intolerance. This study investigates whether online search behaviour reflects these market changes and anticipates future consumption trends. A combined methodological framework was applied, integrating time-series analysis of Google Trends data—based on a decomposition model with a five-year forecast—with descriptive and semantic insights from Search Engine Optimisation (SEO) techniques using the specialised SEOZoom platform. The statistical decomposition enabled the identification of long-term trends, cyclical variations, and seasonal patterns in user interest. Italy was selected as a case study, representing a market where these niche segments have grown considerably despite a traditionally limited craft beer culture. The results reveal a steady rise in online interest in both GFB and NABLAB; GFB searches are primarily linked to health and dietary concerns, whilst NABLAB queries encompass a broader set of topics, including physiology, legislation, and consumption contexts. The forecasts confirm the persistence of this positive trend over the next five years. The approach demonstrates the potential of integrating digital and statistical tools to monitor emerging consumption dynamics and guide strategic decisions in the beverage sector. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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27 pages, 3239 KB  
Article
Upcycled vs. Sustainable: Identifying Consumer Segments and Recognition of Sustainable and Upcycled Foods Within the United States
by Karissa Chu, Daniel DeGeorge, Dan Diehn, Alissa Galatz, Jeff Garza, Lucy McGowan, MaryAnne Drake, Samir Amin and Amy Lammert
Foods 2025, 14(20), 3508; https://doi.org/10.3390/foods14203508 - 15 Oct 2025
Cited by 3 | Viewed by 1824
Abstract
Upcycled foods are a rising trend as the issue of food waste and sustainability becomes an increasing concern. The objective of this research was to evaluate the perception of upcycled foods through the characterization of consumer segments. An online questionnaire was developed to [...] Read more.
Upcycled foods are a rising trend as the issue of food waste and sustainability becomes an increasing concern. The objective of this research was to evaluate the perception of upcycled foods through the characterization of consumer segments. An online questionnaire was developed to evaluate food neophobia, lifestyle, behavior, beliefs, awareness, and familiarity or recognition of upcycled and sustainable food products using a pre- and post-infographic intervention. The survey was created using Red Jade SaaS and distributed to participants through the Cal Poly Sensory database, North Carolina State University Sensory Service Center database, social media (LinkedIn and Nextdoor), and personal communication. Participants (n = 947) were segmented using a k-means clustering algorithm on lifestyle, neophobia, and beliefs questions. Four clusters were identified: Greenthusiasts (n = 306)—environmentally conscious and open-minded to new products, Balanced Believers (n = 347)—supportive of new products with reasonable doubt, Healthy Hesitants (n = 208)—willing to make health-focused changes but hesitant towards new products and technologies, and Eco-Skeptics (n = 86)—doubtful and resistant to change, most food and technologically neophobic. Based on pre- and post-intervention, Eco-Skeptics had the lowest initial awareness and recognition of sustainable and upcycled food products, while Greenthusiasts had the highest. All four segments trended towards improved recognition of the food products post-intervention. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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15 pages, 716 KB  
Article
Health Risks, Fatigue, and Loyalty in Food Delivery Apps: The Moderating Power of Nutrition Disclosure and Chatbots
by Joonho Moon and Yunho Ji
Foods 2025, 14(18), 3253; https://doi.org/10.3390/foods14183253 - 19 Sep 2025
Viewed by 2724
Abstract
The healthiness of food can become a weakness of food delivery app services. Hence, this research aims to examine the relationships among health risk, fatigue, loyalty, nutrition disclosure, and chatbot information in the context of food delivery apps. In particular, this study investigates [...] Read more.
The healthiness of food can become a weakness of food delivery app services. Hence, this research aims to examine the relationships among health risk, fatigue, loyalty, nutrition disclosure, and chatbot information in the context of food delivery apps. In particular, this study investigates the moderating roles of nutrition disclosure and chatbot information on the effect of health risk on fatigue, using information overload as the theoretical underpinning. Data were collected through an online survey on the Clickworker platform, with 364 valid responses from consumers in the U.S. market. This study employed Hayes’s PROCESS Macro Model 7 to test the research hypotheses. The results indicate that loyalty is significantly affected by both health risk and fatigue. Furthermore, the findings demonstrate significant moderating effects of nutrition disclosure and chatbot information on the relationship between health risk and fatigue. This study contributes to the literature by elucidating the associations among the five constructs and additionally provides important managerial implications. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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19 pages, 429 KB  
Article
Sustainability Views and Intentions to Reduce Beef Consumption: An International Web-Based Survey
by Maria A. Ruani, David L. Katz, Michelle A. de la Vega and Matthew H. Goldberg
Foods 2025, 14(15), 2620; https://doi.org/10.3390/foods14152620 - 26 Jul 2025
Cited by 1 | Viewed by 3459
Abstract
The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well-documented. However, public awareness of how dietary choices affect the environment remains limited. This study examines sustainability views on beef consumption and [...] Read more.
The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well-documented. However, public awareness of how dietary choices affect the environment remains limited. This study examines sustainability views on beef consumption and the potential for behavioral change as a step toward more sustainable intake levels. An observational web-based survey was conducted (n = 1367) to assess respondents’ current beef intake frequency, views on beef consumption related to planetary health, tropical deforestation, greenhouse gas emissions, and climate change, and willingness to modify beef consumption behavior. Chi-square tests were used for group comparisons, and weighted average scores were applied to rank levels of resistance to reducing beef intake. Environmental concern related to beef consumption was associated with greater beef cutback intentions and lower long-term intake reduction resistance amongst beef eaters. Beef eaters who strongly agreed that global beef consumption negatively impacts the environment were considerably more likely to express intentions to reduce their long-term beef intake compared to those who strongly disagreed (94.4% vs. 19.6%). Overall, 76.6% of beef eaters indicated wanting to eat less beef or phase it out entirely (30.7% reduce, 29.4% minimize, 16.6% stop), with only 23.4% of them intending to keep their consumption unchanged. Compelling messages that help translate awareness into action, such as the #NoBeefWeek concept explored in this study, may support individuals in adopting more sustainable food choices. These cross-national findings provide evidence for a ‘knowledge–intent’ gap in sustainable diet research, with relevance for health communicators and policymakers. Future research could examine the factors and motivations influencing decisions to modify beef consumption, including the barriers to achieving sustainable consumption levels and the role of suitable alternatives in facilitating this transition. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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15 pages, 3541 KB  
Article
Impact of High-Barrier Packaging Design on Consumer Preference for Not from Concentrated Orange Juice
by Hui Wen, Song Wi, Liya Zhu and Xiaomeng Wu
Foods 2025, 14(13), 2356; https://doi.org/10.3390/foods14132356 - 2 Jul 2025
Cited by 1 | Viewed by 3724
Abstract
This study investigates the influences of the packaging design of not from concentrate (NFC) orange juice on consumer sensory preferences and purchase intention. We conducted a laboratory experiment with eighty-one individuals, combining physiological measurements (eye-tracking to assess attention levels) and sensory evaluation (tasting [...] Read more.
This study investigates the influences of the packaging design of not from concentrate (NFC) orange juice on consumer sensory preferences and purchase intention. We conducted a laboratory experiment with eighty-one individuals, combining physiological measurements (eye-tracking to assess attention levels) and sensory evaluation (tasting and rating their overall satisfaction with the taste). Participants evaluated different bottles featuring three design elements (transparency, color, label) but with the same juice inside. In line with the literature on the design of packaging, we show that the position of the transparency, color, and text label consistently alters consumer attention levels and sensory preferences for NFC orange juice. We believe that such findings may guide brand managers and product designers to create more appealing beverage packaging to optimize potential market success. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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13 pages, 229 KB  
Article
Consumers’ Perceived Value of Pork Meat: A Segmentation on Intrinsic and Extrinsic Cues
by Diewald Jordaan, Annchen Mielmann and Carike Brits
Foods 2025, 14(13), 2324; https://doi.org/10.3390/foods14132324 - 30 Jun 2025
Cited by 3 | Viewed by 1763
Abstract
This study aimed to determine the intrinsic and extrinsic product cues affecting consumers’ perceived value of pork meat. A segmentation study of seventeen intrinsic (n = 103) and twenty-six extrinsic cues (n = 114) on a South African sample was implemented. [...] Read more.
This study aimed to determine the intrinsic and extrinsic product cues affecting consumers’ perceived value of pork meat. A segmentation study of seventeen intrinsic (n = 103) and twenty-six extrinsic cues (n = 114) on a South African sample was implemented. Cluster analyses provided two consumer segments for the product cues: the sensory seekers and the indecisive consumers for the intrinsic cues, and the price seekers and the preparation inquirers for the extrinsic cues. The sensory seekers valued the visual appearance, odour, taste, and flavour of pork as moderately to very important. The preparation inquirers regarded all the extrinsic cues, except for the processing cues, as moderately to very important. Accentuating the importance of sensory and preparation cues in pork meat products may contribute to improving the quality of products. This paper highlights that more research is needed on how consumers could benefit from the cue-adjusted pork meat products that will influence their perceived value of this affordable and versatile food in the South African context. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
20 pages, 1388 KB  
Article
A Multidisciplinary View on Animal Welfare and Alternative Protein: Convergences and Perspectives from Professionals in Agricultural, Food, and Veterinary Sciences
by Iliani Patinho, Robson Mateus Freitas Silveira, Erick Saldaña, Alessandra Arno, Sérgio Luís de Castro Júnior and Iran José Oliveira da Silva
Foods 2025, 14(12), 2140; https://doi.org/10.3390/foods14122140 - 19 Jun 2025
Cited by 1 | Viewed by 1731
Abstract
This study investigated the perceptions of animal welfare and the consumption of alternative protein sources among future professionals in agronomy, food science, and veterinary medicine. A sample of 769 participants from three faculties [ESALQ (“Luiz de Queiroz” College of Agriculture), FZEA (School of [...] Read more.
This study investigated the perceptions of animal welfare and the consumption of alternative protein sources among future professionals in agronomy, food science, and veterinary medicine. A sample of 769 participants from three faculties [ESALQ (“Luiz de Queiroz” College of Agriculture), FZEA (School of Animal Science and Food Engineering), and FMVZ (School of Veterinary Medicine and Animal Science)] of the University of São Paulo was used. These faculties have different teaching focuses: agronomy, food and animal production, and veterinary, respectively. A relationship between the perception of animal welfare and alternative sources of protein based on the participants’ educational background was verified, specifically: (i) participants from the FZEA (food science) and FMVZ (veterinary) units would be interested in consuming farmed meat and expressed interest in trying it; (ii) students from the ESALQ (agronomy) have a low level of knowledge about animal welfare and are not very interested in knowing how animals are reared, and few participants attribute the presence of the health inspection seal as influencing their purchasing intention; (iii) participants, regardless of their academic background, did not express an intention to reduce their red meat consumption; (iv) the ESALQ was the campus which showed the most skepticism about animal sentience; (v) most participants from the FMVZ and FZEA reported being willing to pay 4–5% more for products that guarantee animal welfare. The findings suggest that the academic context influences individuals’ perceptions and food choices, highlighting the need for educational strategies that foster a greater awareness of animal welfare, encourage the adoption of more sustainable practices, and promote the acceptance of alternative protein sources within the agri-food sector. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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25 pages, 5455 KB  
Article
Cross-Cultural Analysis of Consumers’ Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method
by Yunjeong Cho, Edgar Chambers IV and Jeehyun Lee
Foods 2025, 14(10), 1729; https://doi.org/10.3390/foods14101729 - 13 May 2025
Viewed by 3507
Abstract
Snack foods are increasingly important because of irregular eating patterns in busy lives. Many consumers state that reading ingredients is important to them making rational choices when consuming snacks. This study investigates consumer’s reported avoidance of a wide range of 20 current and [...] Read more.
Snack foods are increasingly important because of irregular eating patterns in busy lives. Many consumers state that reading ingredients is important to them making rational choices when consuming snacks. This study investigates consumer’s reported avoidance of a wide range of 20 current and potential snack food ingredients. A survey of approximately 630 consumers in each of 13 countries was conducted using a Check-All-That-Apply (CATA) method. Cochran’s Q test was performed to compare percentages of avoidance among countries, and correspondence analysis and cluster analysis were conducted to visualize the similarity of avoidance tendency among countries. Results showed a high tendency to avoid insect powder, SAPP, and BHA, perhaps because of connotations such as disgust or their “non-natural” connotations. The aversion rates for soybean, corn, wheat flour, and pea flour were low. Significant differences (p < 0.05) between countries were found for all 20 ingredients. The countries were grouped into seven clusters based on similar avoidance tendencies. This research offers insights into consumer perceptions of snack food ingredients, helping manufacturers understand ingredient avoidance across cultures. These findings support tailored product strategies to enhance food safety policies. Ultimately, the study contributes valuable data for global marketing strategies and promotes innovation in response to health-conscious consumer trends. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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24 pages, 1115 KB  
Article
Importance–Performance Map Analysis of the Drivers for the Acceptance of Genetically Modified Food with a Theory of Planned Behavior Groundwork
by Jorge de Andrés-Sánchez, María Puelles-Gallo, Mar Souto-Romero and Mario Arias-Oliva
Foods 2025, 14(6), 932; https://doi.org/10.3390/foods14060932 - 9 Mar 2025
Cited by 6 | Viewed by 2699
Abstract
The revolution in biotechnology at the end of the 20th century has improved agricultural productivity, reduced environmental impact, and enhanced food nutrition. However, genetically modified food (GMF) consumption remains low, particularly in the European Union, including Spain. This study develops a GMF acceptance [...] Read more.
The revolution in biotechnology at the end of the 20th century has improved agricultural productivity, reduced environmental impact, and enhanced food nutrition. However, genetically modified food (GMF) consumption remains low, particularly in the European Union, including Spain. This study develops a GMF acceptance model based on the Theory of Planned Behavior, incorporating five key variables alongside gender and age as control factors. Attitude-related variables include perceived benefit (PB) and perceived risk (PR). Perceived control factors involve food neophobia (PHOB) and knowledge (KNOWL) about GMFs. Additionally, subjective norm (SN) is considered. Using a sample of 728 Spanish consumers, the model was validated, explaining 70% of the variance and demonstrating strong predictive capability. The results so PB, KNOWL, and SN positively influence GMF acceptance, whereas PR and PHOB have negative effects. PB and SN emerged as the most influential variables, which are also highlighted as priorities in the importance–performance map analysis (IPMA). Based on these findings, strategies have been proposed to enhance perceived benefits and influence subjective norms, potentially increasing GMF acceptance. This study provides valuable insights into consumer behavior and offers guidance for policymakers and industry stakeholders to promote the adoption of GMFs. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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29 pages, 3669 KB  
Article
The Impact of Sensory Perceptions and Country-of-Origin Practices on Consumer Preferences for Rice: A Comparative Study of China and Thailand
by Tanapon Srisukwatanachai, Baichen Jiang, Achara Boonkong, Fallah Samuel Kassoh and Sutthawongwadee Senawin
Foods 2025, 14(4), 603; https://doi.org/10.3390/foods14040603 - 12 Feb 2025
Cited by 5 | Viewed by 4928
Abstract
This investigation scrutinizes the impact of sensory perceptions and country of origin (COO) on consumer inclinations for aromatic rice in China and Thailand, elucidating pivotal sensory characteristics and cross-cultural variances in purchasing behavior. A choice experiment (CE) involving 1330 participants from Guangzhou and [...] Read more.
This investigation scrutinizes the impact of sensory perceptions and country of origin (COO) on consumer inclinations for aromatic rice in China and Thailand, elucidating pivotal sensory characteristics and cross-cultural variances in purchasing behavior. A choice experiment (CE) involving 1330 participants from Guangzhou and Bangkok assessed attributes such as fragrance, grain quality, certification, and pricing. Structural Equation Modeling (SEM) was used to examine correlations between sensory perceptions, COO, and willingness to pay (WTP). The findings indicate that fragrance and grain integrity substantially influence preferences, with Chinese consumers more inclined to buy premium-certified rice due to escalating incomes and food safety apprehensions, whereas Thai consumers emphasize domestically produced rice and demonstrate pronounced ethnocentrism. Price sensitivity and brand allegiance similarly affect both markets. This study underscores the significance of enhancing sensory and COO attributes to bolster the global competitiveness of aromatic rice, and it provides pragmatic insights for quality assurance, certification, and culturally nuanced marketing strategies. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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