Search Results (224)

Consumer perceptions of upcycled foods, as well as the determinants of food choices, are still not well understood. The aim of this study was to evaluate the impact of psychological and personal traits on purchase intention (PI) towards upcycled foods of Italian consumers. Additionally, willingness to try (WTT), willingness to buy (WTB), and willingness to pay (WTP) for yogurt, bread, and biscuits made with by-products, namely, hazelnut skin and grape pomace powder, were collected. A web-based survey involving 505 consumers was conducted, and partial least squares structural equation modeling (PLS-SEM) was used to evaluate the model. It resulted that food neophobia and attitude towards upcycled foods had a significant impact on PI. In turn, attitude was affected by food neophobia as well as by objective knowledge about food by-products. Unexpectedly, frugality and environmental concern did not affect PI. WTP was product-specific; when WTP was compared to a reference price, it was higher for the yogurt prototype, followed by the bread and biscuits prototypes. Food neophobia affected WTT, WTB, and WTP. This study contributes to providing new insights into the determinants of consumers’ purchase intention for upcycled foods, which are an emerging category of products. Full article

Cyanobacteria (also called blue-green algae)-based dietary supplements are commonplace, but cyanobacteria-enhanced foods, such as spirulina crackers, are just appearing on New Zealand supermarket shelves. While much research has been devoted to consumer attitudes towards macro-algae-based products, little research has been devoted to micro-algae-based or cyanobacteria-enhanced consumer products. The current study, following the Capability–Opportunity–Motivation to Behaviour theory, examines likely consumer drivers of favouring or disfavouring spirulina crackers. These drivers include food neophilia, food neophobia, perception of sustainability and health-related product attributes, involvement with algae and an exploratory driver, snacking behaviour. Fully supported drivers (related to increased favour and decreased disfavour) included food neophilia and perception of sustainability and health-related product attributes. Algae involvement was only related to increased favour, and food neophobia was not supported. Surprisingly, snacking behaviour was related to increased disfavour of spirulina crackers. Both theoretical and managerial implications are offered. Full article

Luffa fruit is an underutilized and novel ingredient in North America. To increase the shelf life of luffa fruit, this study evaluated the creation of luffa fruit powder using three different drying temperatures (40 °C, 50 °C, and 60 °C). The objective of this study was to evaluate the sensory properties and acceptability of luffa fruit powder with unfamiliar consumers (those who do not regularly eat luffa fruit). Participants (n = 88) evaluated the luffa fruit powders mixed into couscous, as well as a control (couscous without luffa fruit powder) using check-all-that-apply and hedonic scales. Furthermore, the participants were asked how they felt about luffa fruit powder after evaluating the samples (comment question). The hedonic scores were not significantly affected by the addition of the luffa seed powders dried at different temperatures. However, the luffa seed powder was associated with a mild flavour, as well as being described as earthy and vegetal. The participants did indicate that the luffa seed powder added moistness to the couscous. As the drying temperature increased so did the intensity of the flavour. Furthermore, participants indicated they would be interested in luffa seed powder if it has nutritional benefits. Overall, this study investigated the sensory properties of a novel ingredient, luffa seed powder, and future studies should continue to explore its sensory properties and chemical components. Full article

Edible insects are emerging as a sustainable and eco-friendly alternative protein source, addressing global challenges in food security and environmental sustainability. This study investigates the willingness and acceptance of edible insects as sustainable alternative protein sources among Saudi participants, focusing on sociodemographic and attitudinal factors. A cross-sectional survey involving 2208 participants revealed that males and younger individuals (18–34 years) exhibited greater willingness to consume EIs, driven by environmental concerns, health benefits, and positive beliefs. Women and older participants showed higher levels of food neophobia, disgust, and uncertainty. Sociocultural barriers such as fear, a lack of familiarity, and perceptions of edible insects as unclean or forbidden were significant obstacles to acceptance and willingness. Interestingly, the education level did not significantly influence willingness, suggesting that cultural and religious norms may overshadow its impact. These findings underscore the need for targeted campaigns emphasizing the health, environmental, and sustainability benefits of edible insects, alongside culturally sensitive approaches to overcome psychological and social barriers. This research provides valuable insights to guide strategies for integrating EIs into Saudi diets as a step toward enhanced food security and environmental sustainability. Full article

This study investigates the influence of monthly income level (low, medium, and high) on consumer behavior regarding a newly launched cream cheese product enriched with berry by-products. A panel of 345 participants was surveyed, and data were analyzed using the Kruskal–Wallis and Mann–Whitney tests. Most consumers were environmentally aware, recognizing the impact of personal food waste and expressing support for food products incorporating by-products. Respondents also favored the use of renewable energy and reducing greenhouse gas emissions in the food industry. Higher income levels were associated with greater health awareness and increased acceptance of cream cheese with berry by-products, with the high-income group showing a greater willingness to pay a premium. Health benefits and the product’s natural character were the main advantages identified. Individuals with lower incomes were more open to trying unfamiliar foods when ingredient details were not provided, while higher-income respondents expressed greater hesitation and distrust toward new products. Willingness to try novel items decreased with income level. Statistically significant differences (p < 0.05) were found between income groups for label reading, support for mountain dairies, and the influence of product origin, health benefits, nutrient diversity, pricing concerns, and consumer confidence in purchasing cream cheese with berry by-products. These findings are important for understanding how income affects consumer perceptions and willingness to consume innovative, sustainable food products like berry-enriched cream cheese, highlighting key areas for targeted marketing and product development. Full article

Background/Objectives: The global food system faces mounting pressures from population growth, dietary transitions, and resource and environmental constraints. Hybrid foods, which combine nutritional, environmental, and economic advantages, are increasingly regarded as a promising solution. This study examined consumer acceptance and willingness to pay (WTP) for a novel hybrid food product—beef rice. Methods: Based on online survey data collected from 1536 Chinese consumers, this study measured food neophobia and investigated its influence on WTP for beef rice. In addition, it explored the moderating effects of four distinct types of information interventions. Results: More than 80% of respondents expressed a willingness to purchase beef rice. Food neophobia exerted a significant negative effect on WTP (β = –1.538, p < 0.001). Among the information treatments, environmental information significantly mitigated the negative impact of food neophobia on WTP (β = 0.573, p < 0.01), while health-related and combined framings did not show significant effects. Conclusions: Chinese consumers generally hold a positive attitude toward hybrid foods such as beef rice. However, food neophobia significantly reduces their WTP. Environmental information shows a significant moderating effect and may serve as an effective strategy to enhance consumer acceptance of novel hybrid food products. Full article

In recent years, significant changes in food consumption habits have emerged due to various factors, including climate change, population growth, urbanization, and the depletion of natural resources. These changes pose a threat to the stability of global food systems and raise serious concerns about food security. Although this process encourages innovative and sustainable food consumption, it also makes individuals more skeptical and concerned about new foods. In this context, understanding consumer intentions regarding behaviors such as purchasing genetically modified (GM) foods is critical for predicting consumer responses and promoting responsible consumption patterns within the scope of sustainability. This study examined the effects of food technology neophobia and perceived information on attitudes and purchase intentions toward genetically modified (GM) foods. Survey data were collected from 324 participants across Turkey and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings revealed that food technology neophobia reduces perceived benefits and increases perceived risks, whereas perceived information enhances perceived benefits and lowers perceived risks. Additionally, attitudes were found to influence the intention to purchase GM foods significantly. Global issues, such as climate change and the depletion of natural resources, highlight the importance of innovations in food technology for sustainable food production. Understanding consumer concerns and perceived knowledge levels regarding genetically modified (GM) foods is critical to ensuring that these products are accepted at the societal level in an informed and conscious way. This study contributes to the promotion of sustainable food technologies and responsible consumer behavior, in line with the objectives of Sustainable Development Goal 12 (Responsible Consumption and Production). Full article

In Western countries, a shift to a diet rich in proteins from diverse sources could aid the transition to more sustainable patterns of protein consumption and production, contributing to meet the future demand for protein from the growing population. The successful integration of alternative proteins into diets hinges, however, on consumer acceptance. Despite a plethora of acceptance studies on alternative proteins, comparative insights remain limited. To improve the fragmented understanding of the drivers and barriers of alternative protein acceptance, this study examines consumer willingness in Germany to buy food products containing proteins from three sources—algae, crickets and jellyfish—using the same methodological approach. The findings indicate that environmental consciousness strengthens the willingness to buy products based on all three protein sources while neophobia weakens it. In contrast, past meat consumption habits contribute positively to the acceptance of animal-origin alternative proteins, like crickets and jellyfish, but negatively to the acceptance of algae. The acceptance is also influenced by demographic factors. It is argued that strategies targeting these factors can enhance the acceptance of alternative protein sources such as algae, crickets and jellyfish. However, it is important to tailor the strategies to the determinants that influence the willingness to buy products from a particular protein source. Full article

The ability of terrestrial isopods (Crustacea: Isopoda: Oniscidea) to protect themselves effectively from predation by birds has never been tested. They are equipped with glands producing chemical substances; moreover, some species show conspicuous coloration, which might suffice as an aposematic signal. We evaluated the palatability of isopods to birds. We tested the responses of Parus major captured in the wild (and thus possessing some experience with common native isopod species) to the following isopod species: Porcellio scaber (native, inconspicuous), Oniscus asellus (native, moderately conspicuous), Armadillo officinalis (non-native, moderately conspicuous), Armadillidium versicolor (native, conspicuous), and Armadillidium gestroi (non-native, conspicuous). We compared bird responses to isopods with reactions to the Blaptica dubia, an edible roach very similar to isopods in size and appearance. Isopods were better protected from bird attacks than roaches; however, their color pattern did not affect the level of protection. Birds were able to differentiate isopods from the roach; in experiments, where we presented isopod and roach individuals together, the birds hesitated longer in attacking and observed both prey items for a longer time. Non-native species either profited from the generalization of the protection of native isopods or from neophobia. Some isopods elicited significantly more discomfort behavior in birds, suggesting differences in the chemical protection among the tested species. Full article

Consumers often demonstrate an intrinsic aversion to unfamiliar foods referred to as food neophobia. Wild raccoon (Procyon lotor) meat represents such an unfamiliar food, both globally and within Japan. Providing information on the flavor of raccoon meat may help to alleviate consumer apprehension. Here, we employed the Check-All-That-Apply (CATA) sensory evaluation method to delineate its flavor profile. Ground meat samples of beef, pork, chicken, lamb, tuna, frog, venison, and raccoon were prepared using a food processor. The meat colors exhibited marked variation, with raccoon meat characterized by its notably high redness and low lightness. All meat samples were steam-cooked for 15 min prior to evaluation. Sensory assessment was conducted using the CATA method, wherein 17 Japanese panelists selected among 27 descriptors for flavor/taste and texture. The collected data were analyzed through correspondence analysis, revealing that raccoon meat was primarily characterized by the descriptors “having aftertaste,” “rich,” “difficult to swallow,” “lamb/mutton-like,” “gamey,” and “quirky,” indicating a sensory profile closely resembling that of lamb among the evaluated livestock meats. Thus, the CATA method could be effective in characterizing the flavor profile of raccoon meat, highlighting its similarity to lamb and presenting a viable strategy to familiarize consumers with this unconventional protein source. Full article

Background: Food neophobia, defined as reluctance to try new foods, may lead to nutritional deficiencies and complicate dietary management—especially in individuals with Down syndrome, who often present with oral-motor dysfunction. This condition may result in nutritional deficiencies and difficulties in adhering to dietary recommendations, particularly in individuals with comorbidities. In individuals with Down syndrome (DS), who frequently present with oral motor disorders and chronic diseases, the problem may be especially pronounced. Objectives: The aim of the study was to assess the risk of food neophobia and feeding difficulties in children, adolescents, and young adults with Down syndrome, as well as their associations with age, gender, and body weight. Methods: The research was conducted using the CAWI method among 310 caregivers of individuals with DS in Poland. Two validated tools were employed: the Montreal Children’s Hospital Feeding Scale (MCH-FS) and the Food Neophobia Scale for Children (FNSC). Body mass index (BMI), comorbidities, and demographic data were also analyzed. Results: Findings revealed that the majority of participants (55.2%) had normal body weight, while 19.4% were undernourished and 6.5% were classified as obese. Feeding difficulties of moderate to very high severity were reported in 26.5% of the participants. A high risk of food neophobia was identified in 41.3% of respondents, most frequently in the preschool age group. A statistically significant association was observed between age and the severity of both feeding difficulties and neophobia (p < 0.05). However, no significant relationships were found with gender or body weight. Conclusions: Feeding difficulties and food neophobia are prevalent among individuals with Down syndrome, particularly in preschool-aged children. The findings highlight the necessity of an interdisciplinary therapeutic approach and the individualization of dietary interventions, taking developmental age into account. Further studies are warranted, with consideration of environmental and psychosocial factors. Full article

Food neophobia (FN) has been poorly explored in real contexts and in large-scale studies with children. This study assessed the impact of FN in children on school canteen meals by considering liking, emotional status, and food waste behaviours. We involved 630 children (7–11 years old; females = 53%) from nine Italian primary schools. The main self-reported variables that were collected included pleasure of eating in the canteen, declared liking for different foods, emotional responses, meal description, and food waste. The characteristics of low neophobia (LN), medium neophobia (MN), and high neophobia (HN) were comparable between genders and provenience and did not differ by the pleasure of eating at home. Children with HN had the lowest frequency of eating in the canteen, the highest self-reported amount of wasted food, and the lowest liking for all items, especially vegetables and legumes; they selected mostly emotions with negative valence and described the meal as more uncomfortable and boring. Instead, children exhibiting LN used positive emotions with high arousal to describe the meal and found it a little boring, while those with MN showed an intermediate attitude. Children with HN may benefit from familiarisation actions to accept non-domestic meals and reduce food waste in non-familiar environments. Improving school canteen contexts (e.g., the socialising possibility) can modulate children’s emotional responses and reduce food waste. Full article

The aim of this paper is to explore the Greek Generation Y cohorts’ food neophobia, intention to engage in entomophagy, self-assessed environmental concern, and intention to recommend entomophagy as an alternative to meat protein intake. Lastly, it groups participants based on the abovementioned variables. An online questionnaire applying a convenient sampling method collected data from 234 members of the Generation Y cohort. Regarding food neophobia, mean values (MVs) revealed that the statement “If I don’t like the look/appearance of a food/dish I won’t try it” was the highest rated (MV = 4.72 on a 7-point Likert scale). As to acceptance of entomophagy, the highest rated statement was “I would only try insect-based foods abroad (e.g., in the Far East)” with MV = 3.98 on a 7-point Likert scale. As to self-assessed environmental concern, the results revealed that participants answered that “I am quite interested in environmental issues, but they are not my immediate priority” (MV = 3.00 on a 5-point Likert-type scale) and they are not likely to recommend entomophagy to others (MV = 1.69 on a 5-point Likert-type scale). A K-means cluster analysis provided three clusters. Communication marketing and sustainability education are discussed to raise awareness of entomophagy and possible acceptance. Full article

Background: Food neophobia, defined as the fear of eating new and unfamiliar foods, can influence the development of children’s eating habits and limit the variety in their diets. The present study aimed to assess the level of food neophobia in children based on parents’ opinions and to analyse their attitudes towards a variety of foods. Methods: The survey was conducted in the form of a questionnaire. The study was conducted in two stages. In the first stage, children’s level of neophobia was assessed using the Children’s Food Neophobia Scale (CFNS), which was completed by parents/guardians. A total of 133 participants representing paired responses were selected for analysis. In the second stage, children completed an original graphic questionnaire assessing their attitudes towards selected foods, divided into groups: positively, negatively, and neutrally perceived. The survey was conducted in a primary school in Pomeranian Province in January 2025. The Kruskal–Wallis test was used as a non-parametric statistical test to compare three groups. If necessary, post hoc tests (Dunn’s or Tukey’s) were performed to determine between which specific groups the differences existed. To assess the statistical relationship between the level of neophobia declared by parents and the type of attitudes among children, Pearson’s Chi2 test was used with a statistical significance level of p < 0.05. Results: It was found that 42.11% of children showed a high level of food neophobia, indicating a significant problem in the acceptance of new products in the diet. Commonly known and widely consumed products, such as ice cream, tomatoes, and cutlets, received the highest ratings. Edible insects and edible flowers were the least preferred. The Kruskal–Wallis test revealed significant differences in the level of neophobia among the three groups, and post hoc Tukey tests were conducted to determine the specific groups between which these differences occurred. Children with high and low levels of neophobia can exhibit both positive and negative attitudes toward different types of food. Conclusions: The results of the study highlight the importance of nutrition education for children and their parents to reduce fear of new products and promote more variety in the diet. Future research would benefit from examining the influence of family and peer environment on the development of food neophobia. Full article

Objective: This study aims to compare food neophobia (FN) in groups of neurodivergent and neurotypical children with and without food restrictions. Methods: This cross-sectional study used a convenience sample of participants from all Brazilian Federative Units through the snowball method. Participants were separated into four groups for comparison: neurodivergent children without dietary restrictions; neurodivergent children with dietary restrictions; neurotypical children with dietary restrictions; and neurotypical children without dietary restrictions. The Brazilian Children’s Food Neophobia Questionnaire (BCFNeo) was selected and administered to caregivers of Brazilian children between four and eleven years old. The categorization of FN scores followed a previously validated protocol. Results: The sample was composed of the caregivers of 2387 children. Considering the sample as a whole (neurodiversity), the prevalence of high FN was 44.2%. Boys are significantly more neophobic (p < 0.001) than girls. FN does not decrease with age. Older children (eight to eleven years) are equally neophobic as younger children (four to seven years). The prevalence of high FN was greater in neurodivergent children (without dietary restrictions—62.8% and with dietary restrictions—62.4%) than in neurotypical children (with dietary restrictions—29.4% and without dietary restrictions—33.4%). Conclusions: FN is more prevalent in boys and neurodivergent children, regardless of food restrictions and age. More longitudinal and experimental studies are necessary to evaluate the factors influencing FN in these groups and to develop intervention strategies. Full article