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12 pages, 452 KiB

Open AccessReview

The Effect of Exposure to Alcohol Media Content on Young People’s Alcohol Use: A Qualitative Systematic Review and Meta-Synthesis

by Sophie Getliff and Alex B. Barker

Int. J. Environ. Res. Public Health 2025, 22(7), 1078; https://doi.org/10.3390/ijerph22071078 - 6 Jul 2025

Viewed by 1209

Abstract

Alcohol harm continues to present a public health priority. Whilst we know that a relationship exists between exposure to content and alcohol initiation and use in young people, the mechanism behind this effect is not well understood. Using the social identity approach as a meaning-making lens, a systematic review of the qualitative literature and meta-synthesis was conducted using Medline (all years), Embase (all years), and PsycINFO (all years). The inclusion criteria included studies which qualitatively explored the effect of exposure to content or marketing in young people (aged < 26). Twenty-two articles were identified and included in the synthesis and assessed for bias using the Downe and Walsh checklist. Four themes were identified: normalisation of alcohol use, branding and identity, marketing strategies, and acting in identity congruence. A line of argument was constructed arguing that alcohol content and marketing are often targeted at and work through social identities and cultural norms to normalise alcohol use and lead to increased consumption through embedding content and marketing in culture. These findings have implications for stricter regulations around alcohol marketing and the protection of young people from alcohol content. Full article

(This article belongs to the Section Global Health)

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12 pages, 617 KiB

Open AccessArticle

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

by Laurel Ettinger, Anika Falkeisen, Sophie Knowles, Mackenzie Gorman, Sophie Barker, Rachael Moss and Matthew B. McSweeney

Foods 2022, 11(15), 2271; https://doi.org/10.3390/foods11152271 - 29 Jul 2022

Cited by 29 | Viewed by 10298

Abstract

The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly. Full article

(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products)

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11 pages, 995 KiB

Open AccessArticle

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

by Mackenzie Gorman, Sophie Knowles, Anika Falkeisen, Sophie Barker, Rachael Moss and Matthew B. McSweeney

Beverages 2021, 7(4), 80; https://doi.org/10.3390/beverages7040080 - 20 Dec 2021

Cited by 31 | Viewed by 11346

Abstract

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee. Full article

(This article belongs to the Special Issue Plant-Based Beverages: Consumer Perception, Motivation and Demand in a Fast-Rising Market)

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11 pages, 1934 KiB

Open AccessArticle

The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders

by Rachael Moss, Sophie Barker and Matthew B. McSweeney

Beverages 2021, 7(2), 24; https://doi.org/10.3390/beverages7020024 - 17 May 2021

Cited by 8 | Viewed by 3813

Abstract

Cider is a growing market in North America, but more studies need to be completed to fully understand ciders’ sensory properties. The primary objective of this study was to identify the differences in the sensory properties of ciders described as “sweet” or “dry” using both static (category scales) and dynamic (temporal check-all-that-apply, TCATA) sensory methodologies. The secondary objective was to evaluate experienced panellists with a familiar methodology (category scales) and an unfamiliar methodology (TCATA). The sweet ciders were characterized by sweet, floral, cooked apple, and fresh apple attributes, and they had a sour aftertaste. The dry ciders were found to be bitter, sour, earthy, and mouldy, and they had a sour and bitter aftertaste. The experienced panellists produced reproducible results using both methodologies; however, they did not find small differences between the cider samples. Future research should investigate a wider range of cider and investigate ciders’ aftertaste. More studies need to be completed on experienced panellists and on when researchers and the food industry should use them. Full article

(This article belongs to the Special Issue Uniqueness, Diversity and Quality of Cider)

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