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Food Perception and Preferences in the Context of Health and Sustainability

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (10 September 2023) | Viewed by 42603

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Special Issue Editors

Dr. Marlies Hörmann-Wallner

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Guest Editor

Health Perception Lab (HPL), University of Applied Sciences FH Joanneum, Eggenberger Allee 11, 8020 Graz, Austria
Interests: food sensory; food preferences; sweet taste; healthy product development; healthy nutrition; childhood obesity

Dr. Monica Laureati

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Guest Editor

Department of Food, Enviromental and Nutritional Sciences, University of Milan, Milan, Italy
Interests: sensory science; consumer science; food science; food quality; food perception; food analysis
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Dear Colleagues,

Food preferences are major determinants of food choices. The world is changing fast today, and healthy and responsible food choices are more common than ever. Indeed, food preferences are no longer only a matter of being sated—they are also about the various influences that trigger food choices and preferences of individuals in a population.

Within this SI, high-quality publications are welcome that cover sensory research in relation to healthy and/or sustainable food choices, including product development, ecological aspects, and education. We aim to gain knowledge by linking transdisciplinary research in the field of sensory science, sustainable food systems, and health science. The research focus may include sensory perception, e.g., appearance, taste, smell, and/or texture of (single) foods, product development of healthy and/or sustainable foods, preferences for foods or single sensory sensations, sustainable food systems, sensory research in the context of health for a particular population/target group (e.g., individuals with obesity, pregnant women, children, elderly) and settings (e.g., schools, nursing homes), and, further, the context of sensory and health research (including anthropometric data). This SI should provide knowledge on how to make the healthy and sustainable the easier food choice. Furthermore, the SI should assist in gaining new insights in how preferences and perception might affect this choice.

Dr. Marlies Hörmann-Wallner
Prof. Dr. Monica Laureati
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.

Prof. Dr. Monica Laureati
Dr. Marlies Hörmann-Wallner
Guest Editors

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Keywords

food preferences
sensory perception
food choices
obesity and health
product development
sustainable and healthy food choices/systems
education programs (e.g., schools)

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Published Papers (12 papers)

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Editorial

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3 pages, 140 KiB

Open AccessEditorial

A Special Issue on “Food Perception and Preferences in the Context of Health and Sustainability”

by Marlies Wallner and Monica Laureati

Foods 2024, 13(9), 1394; https://doi.org/10.3390/foods13091394 - 1 May 2024

Viewed by 1511

Abstract

In a rapidly changing world with increasing environmental and health issues, it is necessary to steer research in an appropriate direction while keeping our health in mind [...] Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

Research

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12 pages, 1426 KiB

Open AccessArticle

Liking and Description of Pasta Sauces with Varying Mealworm Content

by Marlies Wallner, Nina Julius, Raquel Pelayo, Christina Höfler, Simon Berner, René Rehorska, Lisa Fahrner and Susanne Maunz

Foods 2023, 12(17), 3202; https://doi.org/10.3390/foods12173202 - 25 Aug 2023

Cited by 6 | Viewed by 1934

Abstract

Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has become urgent. The larval form of Tenebrio molitor (mealworm) has the potential to substitute meat as it requires less resources and produces less emissions compared to other forms of meat production. Therefore, in this project we have aimed to develop pasta sauces with differing mealworm contents based on a common meat sauce and to test the acceptance with 91 consumers in Austria. Three sauces (100% mealworm, 50% mealworm and 50% meat, 100% meat) were developed and tested using a 9-point hedonic scale for acceptance, and the CATA (Check-All-That-Apply) method was integrated to also receive descriptive information. The analysis of the liking data revealed that the liking for the hybrid sauce with meat and mealworm content was comparable to the meat sauce (6.9 ± 1.8. vs. 6.5 ± 1.8, p > 0.05). Less liked was the sauce with the highest mealworm content (5.7 ± 1.8, p < 0.05). The CATA analysis demonstrated the strongest positive effects on the mean in terms of how much the products were liked for the attribute “fleshy” (0.8). On the other hand, the attributes “brownish” (−0.9) or “mushy” (−1.0) had the strongest negative effects on the mean of the liking of products. We have seen that meat cannot be substituted by mealworm immediately and completely. The results suggest a stepwise substitution and the further adaptation of products regarding the (negative and positive effecting) attributes to increase consumer acceptance. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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12 pages, 881 KiB

Open AccessArticle

Investigating the Relationships between Taste Preferences and Beverage Intake in Preadolescents

by Eva Winzer, Marlies Wallner, Anna Lena Aufschnaiter, Daniela Grach, Christina Lampl, Manuel Schätzer, Barbara Holstein and Maria Wakolbinger

Foods 2023, 12(8), 1641; https://doi.org/10.3390/foods12081641 - 14 Apr 2023

Cited by 3 | Viewed by 2451

Abstract

Sugar-sweetened beverages are known promotors of adverse health outcomes. This study aimed to find a relation between taste perception, preferences for beverages, anthropometric parameters, and frequency of beverage consumption. Taste perception of sweetness was tested using an adopted sensitivity test with sucrose and different concentrations of sugar-sweetened apple juice. Furthermore, bitter-compound 6-n-propylthiouracil (PROP) and salty perception were tested and accompanied by a questionnaire on beverage intake. We did not find a clear relationship between taste perception, anthropometrics, and beverage intake. Nevertheless, in males, the bitter intensity perception of PROP was positively correlated with the BMI percentiles (CDC, r = 0.306, p ≤ 0.043) and the waist circumference (r = 0.326, p = 0.031). Furthermore, the liking of sweet taste (p < 0.05) and sweet intensity rating (p < 0.05) of apple juice increased with intensity, and adolescents with overweight or obesity had a higher intake of free sugars from beverages (p < 0.001). The role of taste perception on anthropometric measures and beverage intake remains unclear and requires further investigation. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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11 pages, 578 KiB

Open AccessArticle

Health- or Environmental-Focused Text Messages to Increase Consumption of a Sustainable Diet among Young Adults: Importance of Expected Taste

by Jonathan C. Kershaw, Tze Joo Lim and Alissa A. Nolden

Foods 2023, 12(6), 1297; https://doi.org/10.3390/foods12061297 - 18 Mar 2023

Cited by 9 | Viewed by 3065

Abstract

Taste is a frequently cited barrier to the greater adoption of plant-based foods, a dietary pattern associated with both health and environmental benefits. To examine the role of expected taste in promoting greater adoption of plant-based foods, we examined the impact of a text-message intervention on the expected taste of both meat- and plant-protein foods. Young adults (n = 159) were randomly assigned to receive either health- or environment-focused text messages twice a week for eight weeks. Study measures (pre- and post-) included dietary recalls, the expected tastiness of meat- and plant-protein images and plant-based diets, consumption intention, and person-related factors such as moral satisfaction and the subjective norms of plant-based eating and health and environmental values. Participants rating plant-protein foods tastier at baseline were more likely to report higher actual (p < 0.001) and intended (p = 0.017) consumption of plant proteins following the intervention. While text messages had a limited effect on altering the expected taste of specific plant-protein foods, the messages did elevate the expected tastiness of plant-based diets. Baseline person-related factors positively predicted changes in expected tastiness of plant-based diets. Messages promoting plant-based foods may be more effective if these foods are first perceived as tasty. Furthermore, incorporating person-related considerations into messaging strategies may improve the expected taste of plant-based foods. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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12 pages, 1068 KiB

Open AccessArticle

The Role of Tableware Size in Healthy Eating—Effects on Downstream Food Intake

by Sashie Abeywickrema and Mei Peng

Foods 2023, 12(6), 1230; https://doi.org/10.3390/foods12061230 - 13 Mar 2023

Cited by 4 | Viewed by 3019

Abstract

Recent studies show that visual exposure to different portion sizes can lead to portion alterations in subsequent meals, suggesting that manipulations of tableware sizes may also modify portion size perception and downstream eating behaviour. The present study aims to address this novel question by testing 61 male participants (20–40 years; 19.7–41.5 kg·m⁻²) over three breakfast sessions in a controlled laboratory. In each session, the participant was served a pre-determined breakfast portion in either medium (control; CT), small (SC), or large (LC) jars. Participants were asked to rate post-meal satiety, and then recorded food intake for the rest of the day using Food Records. Our results indicated significant changes in post-meal satiety following the SC or LC condition, compared to CT (SC: 55.3 ± 10.8, LC: 31.0 ± 8.4, CT: 42.1 ± 9.6, F_(2, 108) = 25.22, p < 0.001). SC led to a reduction in post-breakfast energy intake (F_(2, 108) = 61.28, p < 0.001), but was counteracted by a substantial increase in downstream intake at the following meal (F_(2, 108) = 47.79, p < 0.001), resulting in an overall increase in total daily energy intake (F_(2, 108) = 11.45, p < 0.001). This study provides the first evidence that small tableware may not be a long-term solution for addressing overeating and related health issues (e.g., obesity), reinforcing the importance of considering downstream intake in eating-related intervention. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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15 pages, 1008 KiB

Open AccessArticle

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition

by Pierangelo Freschi, Ada Braghieri, Corrado Pacelli, Emilia Langella, Amelia Maria Riviezzi, Rosanna Paolino and Carlo Cosentino

Foods 2023, 12(5), 1089; https://doi.org/10.3390/foods12051089 - 3 Mar 2023

Cited by 6 | Viewed by 2161

Abstract

The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of “cacciatore” salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers’ ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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13 pages, 1799 KiB

Open AccessArticle

Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization

by Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio and Monica Laureati

Foods 2022, 11(21), 3442; https://doi.org/10.3390/foods11213442 - 30 Oct 2022

Cited by 4 | Viewed by 2307

Abstract

In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin and quercitin present in this pseudocereal can elicit undesirable sensory properties, such as bitterness and astringency, that can limit its exploitation in food formulations. The aim of the present study was to characterize six gluten-free porridge-type formulations (called polenta) prepared using corn and buckwheat flour. Specifically, polenta samples were prepared adding common (CB) or Tartary buckwheat (TB) flour at 20% (CB20; TB20), 30% (CB30; TB30), and 40% (CB40; TB40) to corn flour. Product characterization included sensory and instrumental analyses (electronic tongue, colorimeter, and Texture Analyzer). Products containing Tartary buckwheat were darker, firmer, and characterized by a higher intensity of bitter taste and astringency than those prepared with common buckwheat. In this context, the impact of buckwheat species seems to be more important at 30% and 40% levels, suggesting that lower additions may mask the differences between the species. The gathered information could support the food industry in re-formulating products with buckwheat. Finally, findings about the relationship between instrumental and sensory data might be exploited by the food industry to decide/choose what indices to use to characterize new formulations and/or new products. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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15 pages, 822 KiB

Open AccessArticle

Sustainable Consumption: Will They Buy It Again? Factors Influencing the Intention to Repurchase Organic Food Grain

by Heena Thanki, Sweety Shah, Ankit Oza, Petrica Vizureanu and Dumitru Doru Burduhos-Nergis

Foods 2022, 11(19), 3046; https://doi.org/10.3390/foods11193046 - 30 Sep 2022

Cited by 13 | Viewed by 3871

Abstract

Global consumption trends point to rising demand for organic food as people become more health-conscious. The factors that people consider while making initial organic purchases have been discussed at length. However, the published research is scant about the factors that affect consumers’ propensity to repurchase organic goods. The present research fills this gap by focusing on what influences consumers’ decisions to repurchase organic grain. The Stimulus-Organism-Response (S-O-R) theory and the Theory of Planned Behaviour are the theoretical foundations of the present investigation. The consumer’s attitude toward organic grains and their desire to repurchase organic grains are influenced by health consciousness and previous experience. The repurchase intent was determined to be controlled by the buyer’s willingness to pay and their level of trust in the organic grain. This cross-sectional study collected the necessary data from five chosen urban centres in India. Smart PLS 3.2.9 was used to analyse the gathered data from 463 respondents. According to the findings, health consciousness and past experience favourably influence attitudes and repurchase intent. The trust that consumers have built up in organic grain as a result of past experiences is what drives their desire to make more purchases. Willingness to pay significantly controls and impacts the inclination to repurchase. The association between health consciousness and repurchase intention is partially mediated by attitude, as is the relationship between past experience and repurchase intention. The relationship between health consciousness and the desire to repurchase is partially mediated by the willingness to pay. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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13 pages, 1163 KiB

Open AccessArticle

The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

by Maija Greis, Roosa Kukkonen, Anna-Maija Lampi, Laila Seppä, Riitta Partanen and Mari Sandell

Foods 2022, 11(14), 2030; https://doi.org/10.3390/foods11142030 - 8 Jul 2022

Cited by 14 | Viewed by 3609

Abstract

The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor–taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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21 pages, 537 KiB

Open AccessArticle

Making More Sustainable Food Choices One Meal at a Time: Psychological and Practical Aspects of Meat Reduction and Substitution

by Elizabeth S. Collier, Anne Normann, Kathryn L. Harris, Lisa-Maria Oberrauter and Penny Bergman

Foods 2022, 11(9), 1182; https://doi.org/10.3390/foods11091182 - 19 Apr 2022

Cited by 20 | Viewed by 3851

Abstract

Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat with more sustainable alternatives. All meat-eating participants in this study reported some interest in reducing their meat consumption. Aspects of home-use and central-location test methods were combined by using a digital conferencing system to host cooking sessions and focus group discussions online, which was shown to be a viable setup even in this hands-on setting. The discussions targeted participants’ experience preparing meals using meat substitutes as well as their perceived motivators and barriers to reducing meat consumption. Four themes identified through thematic analysis indicated that meat-eating participants, despite their desire or intent to reduce their meat consumption, experienced barriers relating to the following: internal conflict due to holding multiple positive and negative beliefs about meat simultaneously (ambivalence), justification of eating meat (rationalisation), a desire for variety in and control over their food choices (agency), and sensitivity to the views and expectations of other people and the situational context regarding meat (social and structuralfactors). Possible strategies to support ambivalent individuals in aligning their behaviour with their beliefs instead of vice versa are discussed in the context of the meat paradox. Agency and practical skills, including increasing knowledge in preparing meals with plant-based proteins, likely play a role in bridging this intention–behaviour gap. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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Review

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14 pages, 887 KiB

Open AccessReview

Metabolic Food Waste as Food Insecurity Factor—Causes and Preventions

by Ioana Mihaela Balan, Emanuela Diana Gherman, Ioan Brad, Remus Gherman, Adina Horablaga and Teodor Ioan Trasca

Foods 2022, 11(15), 2179; https://doi.org/10.3390/foods11152179 - 22 Jul 2022

Cited by 17 | Viewed by 6241

Abstract

The Metabolic Food Waste MFW (kg of food) first developed in 2016 as a new indicator by Serafini and Toti, indicates the amount of food consumed above the nutritional requirements, and the impact of this overconsumption on the environment. It is necessary to identify the causes and to develop potential methods to prevent and reduce MFW, at the same time as increasing consumer awareness about unsustainable diets and changing diet habits towards more environmentally conscious consumption patterns. This study was conducted by collecting and analysing existing reports and studies regarding nutritional requirements, consumer behaviour related to food consumption and food waste, environmental impacts of food waste, and the concept of Metabolic Food Waste. The process of data collection involved searching the studies available online, using keywords related to the subject of MFW and overconsumption. The references in the initial studies consulted were also analysed in order to further identify new data relevant to overconsumption and MFW. The materials studied and analysed related to the environmental impact of MFW were published by E. Toti and M. Serafini in 2016 and 2019; additionally, in order to understand the causes of overconsumption numerous studies were reviewed regarding consumer behaviour, the relationship between economic development and overconsumption, mental health and dietary habits, physical context and dietary habits, genetic predisposition, also childhood and early adulthood environment. By analysing and corroborating external data available for food waste, nutritional requirements, and the environmental impact of food waste and consumer behaviour, we identified as primary causes for MFW the lack of nutritional education and little understanding of the nutritional requirements amongst all categories of consumers, poor access to appropriate food resources or reduced availability of fresh produced food. We conclude that for the quantification of the negative impact of MFW on both the environment and human health we need decisive action to raise consumer awareness for healthy and sustainable diets, together with a uniform worldwide distribution system for nutritious food. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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Other

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19 pages, 1694 KiB

Open AccessSystematic Review

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

by Bruno Abreu, João Lima and Ada Rocha

Foods 2023, 12(6), 1241; https://doi.org/10.3390/foods12061241 - 14 Mar 2023

Cited by 10 | Viewed by 3756

Abstract

The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments. Full article

(This article belongs to the Special Issue Food Perception and Preferences in the Context of Health and Sustainability)

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