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Foods
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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 June 2025 | Viewed by 3272

Special Issue Editor

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 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

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

25 pages, 5455 KiB  
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 491
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 KiB  
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
Viewed by 960
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 KiB  
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 1 | Viewed by 1244
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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