Search Results (890)

Fermentation is a foundational process that has historically underpinned the development of global civilizations. By extending the shelf life of perishable ingredients while enhancing flavor, nutrition, and bioactive properties, fermentation has provided the food security necessary for societies to flourish. Traditionally, these processes utilized locally available raw materials—such as milk, cereals, fruits, and vegetables—to produce a diverse array of non-alcoholic, alcoholic, and functional foods. This review explores the evolution of prominent ancient fermentation products and the contemporary movement to revive their authentic sensory profiles, including unique aromas and textures. Furthermore, it examines the transition from traditional artisanal methods to modern industrial production, where the use of standardized starter cultures and precise process parameters ensures product uniformity for the global market while employing precision fermentation to improve traditional fermentation products. By bridging ancestral wisdom with modern food science, this review highlights the enduring relevance of fermentation in the current food landscape. Full article

The accelerating urgency of global public health challenges, biodiversity loss, and climate change has driven rapid innovation in novel foods and alternative proteins, including cultured cells, fermentation-derived components, plant-based meats, insects, and algae, which promise nutritious, sustainable, and ethical dietary choices with lower environmental footprints. Although technologies have advanced, consumer perception and preferences remain key hindrances due to perceptual, cultural, and sensory challenges. This semi-systematic narrative literature review aims to incorporate interdisciplinary studies (2020–2025) that span sensory science, AI-driven marketing, behavioral economics, and policy analysis to explore consumer incentives, barriers, and intervention approaches associated with novel food categories. Of 1260 initial records, 310 duplicates were removed, 530 were excluded at title/abstract screening, 233 were excluded at full-text review, leaving 197 studies for the final synthesis. The focus is on understanding cultural contexts, cognitive biases, digital and social influences, and the global framing impacts that shape consumer adoption. Consumer perceptions and preferences are primarily influenced by health benefits, ethical concerns, and environmental sustainability; however, neophobia, sensory unfamiliarity, trust deficits, and price temper these factors. Preliminary evidence suggests that AI-generated personalization, transparent labeling, behavioral nudges, and social norms may be useful tools for overcoming resistance to change, though the effectiveness of AI-driven personalization in actual purchasing behavior is not yet firmly established. Cultural diversity affects acceptance routes, with culturally established insect consumption differing from Western neophobia. Future studies should integrate interdisciplinary methodologies, longitudinal cross-cultural analyses, and innovative technologies to enhance communication and product design. Full article

Consumer perception and sensory satisfaction play a critical role in shaping sustainable food consumption patterns, purchase intention, and repeat purchasing behavior within modern food systems. This study evaluated the physicochemical and sensory attributes of five imported mango cultivars (Tommy Atkins, Kent, Palmer, Osteen, and Sindhri) sold in Florence, Italy, to examine how quality characteristics influence consumer acceptance and sustainable food choice behavior. Physical and chemical analyses included fruit weight, peel color, firmness, total soluble solids, titratable acidity, and pulp characteristics. Sensory evaluation was conducted using a trained panel to assess visual appearance, sweetness, sourness, aroma, juiciness, texture, pleasantness, naturalness perception, overall judgment, and purchase intention before and after consumption. Significant differences were observed among cultivars for several quality and sensory parameters. Sindhri exhibited the highest sweetness and strong consumer acceptance, while Palmer achieved the highest overall judgment and purchase intention after tasting. Kent demonstrated superior visual color and firmness attributes, whereas Tommy Atkins showed higher fibrousness and lower overall consumer acceptance. The findings demonstrate that sensory characteristics are strongly associated with consumer perceptions and purchase intentions, underscoring the importance of cultivar-specific quality profiling in sustainable food marketing strategies. Understanding consumer-oriented quality preferences may support more sustainable imported fruit supply chains by improving consumer satisfaction, reducing dissatisfaction-related food waste, and enhancing sustainable consumption patterns in the growing Italian tropical fruit market. Full article

Urban night markets are increasingly promoted as engines of nighttime economies and everyday public life, yet the mechanisms through which their spatial settings generate vitality remain poorly understood. Here we examine how the built environment and multisensory perception jointly shape night-market vitality in Changsha, China. We develop a structural equation model linking four built-environment dimensions—spatial convenience, service richness, strolling comfort and scene atmosphere—with individual perception and spatial vitality. The results show that night-market vitality is not produced by physical accessibility alone, but emerges from the interaction between environmental conditions and visitors’ sensory experience. Strolling comfort is the strongest predictor of vitality, acting both directly and through perception. Service richness and scene atmosphere also significantly enhance vitality, whereas spatial convenience has no significant direct effect but improves individual perception. Individual perception further translates sensory evaluations into behavioural vitality, including lingering, consumption, social interaction and revisitation. These findings suggest that night-market regeneration should move beyond traffic access and facility provision towards the design of comfortable, distinctive and multisensory urban experiences. This study provides empirical evidence for understanding informal nighttime commercial spaces as dynamic public environments shaped by both material form and embodied perception. Full article

Tenate cheese is a traditional Mexican pressed semi-hard cheese made from raw cow’s milk and wrapped in palm fiber. The characterization of this cheese remains scarce. This study presents an exploratory characterization of a single production batch of traditional Tenate cheese obtained from one artisanal producer, providing preliminary information on its physicochemical, microbiological, and proximate analyses, combined with consumer evaluation. The latter was analyzed using hierarchical cluster analysis (HCA) as an exploratory segmentation tool. Tenate cheese was characterized as a semi-hard cheese with active lactic fermentation, a lactic aroma, acidic and umami flavors, and a firm, granular texture. Microbiological analyses showed the absence of coliforms, enterobacteria, and Staphylococcus aureus among the microorganisms evaluated, whereas yeast counts exceeded the regulatory limit. As major foodborne pathogens were not included in the microbiological assessment, the overall microbiological safety of the product could not be confirmed. A total of 318 consumers from Aguascalientes (AGS, n = 149) and the Guadalajara Metropolitan Area (GMA, n = 169) evaluated the product using hedonic and Just-About-Right scales. Consumers from AGS reported significantly higher liking scores than those from GMA. Penalty analysis identified insufficient softness as the main attribute associated with lower liking in AGS, whereas low flavor intensity and weak aftertaste reduced acceptance in GMA. Hierarchical cluster analysis (HCA) identified three consumer segments in each location, revealing distinct preference patterns linked to regional expectations. The main contributions of this study are threefold. First, it contributes to the limited scientific knowledge available on Tenate cheese by providing a comprehensive characterization of the analyzed sample. Second, it shows that consumer acceptance differed between two regional markets, comparing two university-affiliated consumer groups, highlighting the value of consumer segmentation for product positioning. Third, it proposes and applies an integrated framework combining physicochemical, microbiological, nutritional, sensory, and consumer segmentation analyses that can be applied to the study of other artisanal cheeses. Full article

This paper examines how technological innovation in next-generation probiotics shapes consumer trust through the lens of perceived safety. Rapid advances—spanning conventional cultures (Tier 1), postbiotics (Tier 2), and engineered microbial strains (Tier 3)—are transforming functional food architectures, yet consumer trust remains a critical determinant of their successful development, application, and adoption. Drawing on interdisciplinary evidence from food microbiology, consumer perception research, and regulatory analysis, this study examines and evaluates how these distinct technological innovation tiers alter public risk dynamics. Findings indicate that processing methodologies, media framing, and the spread of misinformation significantly influence public perceptions of microbial legitimacy, while the “Animation Gap” and “Contamination Anxiety” introduce qualitatively new cognitive friction points. Furthermore, regulatory inconsistencies across jurisdictions and variability in health claim substantiation further complicate market uptake. Streamlined case-based evidence highlights physical stability, sensory performance, and explicit value metrics that determine whether technological innovations are trusted or rejected by consumers. The paper argues that bridging the gap between scientific innovation and public acceptance requires proactive communication strategies, ethical marketing practices, and participatory engagement strategies grounded in empirical integrity. In addition, digital ecosystems, including social media and algorithm-driven content exposure, play an increasingly influential role in amplifying technology neophobia, underscoring the need for robust, targeted, evidence-based public communication in the evolving landscape of probiotic and functional food innovation. Full article

European plum (Prunus domestica L.) breeding for competitive production increasingly requires donor parents that combine attractive, market-oriented fruit quality with stable trait expression. This study evaluated a set of 36 phenotypically highly different cultivars from the germplasm collection maintained at the Research and Breeding Institute of Pomology Holovousy Ltd. (the Czech Republic). First, genetic analyses based on SSR marker data were performed to assess the diversity and kinship relationships within the selected collection of plum varieties. Several parentage combinations were successfully identified for cultivars with previously undocumented origins. Population-level analyses confirmed broad genetic diversity and separated the collection into four genetically distinct groups. Phenotypes were obtained on fruits ripened on trees from a non-irrigated orchard on myrobalan rootstock over five consecutive years (2019–2023). Pomological and related quality traits were recorded using nine-point UPOV-based rating scales together with instrumental measurements. The dataset included fruit size and shape descriptors, skin and flesh color, wax bloom, soluble solids (°Brix), firmness, bruising resistance, stone separability, and sensory attributes (flavor, aroma, juiciness, texture, and acidity). Interannual variability was quantified using coefficients of variation, and relationships among traits were explored using Pearson correlations. The results revealed broad phenotypic diversity among the individual varieties and also their genetic groups. Finally, phenotypes were associated with genotypes, and the most genetically determined traits were identified. Multi-year stability profiling supported the identification of candidate elite donor cultivars that combine favorable attributes for the fresh market and/or traits relevant to processing. These findings provide a practical pre-breeding shortlist and quantitative trait targets to support crossing design and selection under central European conditions. Full article

Background: German chamomile (Matricaria chamomilla L.) and Roman chamomile (Chamaemelum nobile (L.) All.) are widely consumed botanical materials increasingly used in nutraceuticals and functional foods. Although both are marketed as “chamomile”, they differ in phytochemical composition, sensory profile, and potential health-promoting properties. This review compares both species as dietary and functional ingredients. Methods: This narrative review summarises current evidence on the botanical characteristics, phytochemical profiles, dietary forms, biological activities, safety aspects, and functional food applications of M. chamomilla and C. nobile, with emphasis on species-specific differences relevant to nutritional use and formulation. Results: German chamomile is more extensively characterised and is particularly rich in apigenin-related flavonoids, luteolin derivatives, α-bisabolol, and matricin-derived chamazulene, which are associated with antioxidant, anti-inflammatory, calming, gastrointestinal, and metabolic effects. Roman chamomile is distinguished by an ester-rich essential oil profile and sesquiterpene lactones, including nobilin derivatives, which contribute to its characteristic aroma and complementary biological potential. Chamomile preparations differ substantially depending on species, extraction method, processing conditions, and food matrix, indicating that infusions, extracts, powders, and essential oils are not nutritionally equivalent. Conclusions: German and Roman chamomile should not be treated as interchangeable botanical ingredients. Their species-specific phytochemical profiles, sensory properties, and formulation behaviour should guide their application in nutraceuticals and functional foods. Future studies should focus on bioavailability, matrix interactions, clinical validation, and improved standardisation of chamomile-derived preparations. Full article

Beyond nutrition, taste quality is a key quality trait driving the global popularity of Agaricus bisporus. This study systematically investigated non-volatile taste-related metabolite dynamics in caps and stipes during fruiting body development using non-targeted metabolomics. Among 1358 identified metabolites (974 in caps, 997 in stipes), 328 taste-related metabolites were screened. Applying screening criteria of VIP > 1, p < 0.01, and fold change ≥ 2 or ≤ 0.5, 492 and 446 differentially accumulated metabolites (DAMs) were identified in cap and stipe during fruiting body development, respectively. Cross-tissue comparison revealed 975 tissue-specific DAMs between cap and stipe across all developmental stages. Notably, 127 and 116 taste-related DAMs in cap and stipe, respectively, exhibited seven distinct accumulation profiles. Key umami-related compounds, aroma precursors, and antioxidants peaked in cap tissue at stage 3 (closed cup stage), suggesting a preliminary optimal harvest timing for market-quality mushrooms based on metabolic profiling of non-volatile taste-active compounds. Organic acids and nucleotides were more abundant in immature stages, while phosphorylated six-carbon sugars showed stipe-dominant accumulation at middle–late stages. Notably, all taste-related conclusions are inferred from non-volatile metabolite characterization rather than direct sensory measurements. KEGG pathway enrichment highlighted that taste-related metabolites primarily shaped taste via amino acid biosynthesis, cofactor metabolism, lysine biosynthesis, and nucleotide pathways. These insights provide a metabolic foundation for optimizing cultivation strategies and enhancing product quality in Agaricus bisporus. Full article

Understanding the drivers and barriers of wine consumption is of substantial importance for both market development and sensory science research, and this is particularly salient in rapidly changing non-Western markets. Young, highly educated Chinese consumers represent one of the fastest-growing segments in the global wine market, yet large-scale studies of their consumption preferences and rejection patterns remain limited. This study aimed to characterize the conditional dependence structure of wine-consumption behavior in this population and to examine the associations between common consumption barriers and sociodemographic variables. A nationwide cross-sectional online survey collected 4823 valid responses. Non-parametric tests were used to compare sociodemographic groups, and a regularized Gaussian graphical model (GGM) was estimated to characterize the conditional associations among 15 consumption-behavior variables. The sample was dominated by young respondents (18–24 years) and individuals with higher education. The three most frequently endorsed barriers were taste aversion (51.1%), price sensitivity (38.7%), and lack of knowledge (19.6%). Age and education were the most central sociodemographic variables in the network. The knowledge barrier showed a moderate negative conditional association with education (partial r ≈ −0.171), whereas taste aversion—although the most frequently endorsed barrier—did not show clear conditional associations with sociodemographic variables in the network. Gender was not conditionally associated with any other variable in the network. These observations suggest that the three consumption barriers may operate through different network pathways and may therefore have different implications for intervention design, a possibility that warrants further confirmatory and longitudinal research. Full article

For over 70 years, microalgae have been considered promising ingredients for developing sustainable, nutritionally rich foods. Their high protein content, presence of essential amino acids, fatty acids, natural pigments, and a myriad of bioactive compounds position them as potential alternatives to conventional ingredient sources. However, despite their significant potential, the large-scale incorporation of microalgae into food products remains limited. This study presents a critical analysis of the main challenges associated with the use of microalgae in the food industry. Key bottlenecks include high production costs, technological difficulties related to biomass processing, and challenges in extracting desirable compounds. Additionally, the strong flavor, odor, and intense coloration of microalgal biomass can negatively affect sensory acceptance in food products. Other limitations involve scalability issues in cultivation systems, risks of contamination during production, and regulatory constraints related to food safety approval. Consumer perception and limited familiarity with microalgae-based foods also contribute to slower market adoption. Therefore, although microalgae represent a promising and sustainable food resource, overcoming technological, economic, and sensory barriers is essential for their broader integration into the food industry and for achieving successful market consolidation. Full article

Cultivar portfolio decisions and postharvest quality management in Kazakhstani fresh apple markets are made without locally validated consumer sensory benchmarks, limiting producers’ and breeders’ ability to align product design with regional consumer expectations. This exploratory study develops and pilot-tests a consumer sensory evaluation framework for fresh apple cultivars among young adults in an urban Kazakhstani context. Twenty-eight untrained adults evaluated firmness, crispness, juiciness, mealiness, sweetness, acidity, and aroma, alongside overall liking, using a 100 mm unstructured line scale, with reference-based calibration and triangle discrimination tests. Discrimination accuracy was high (96.4%; p < 0.001; d′ = 2.59), with no evidence of systematic anchoring bias, though this cannot be fully ruled out given the study design. Significant cultivar differences were observed for seven attributes (p < 0.01), with aroma showing no significant variation (p = 0.265). Crispness (⍴ = 0.44), sweetness (⍴ = 0.43), and juiciness (⍴ = 0.41) were the attributes most strongly and positively associated with overall liking, while mealiness exerted a negative influence (⍴ = −0.36). Exploratory factor analysis revealed three latent sensory dimensions—texture, taste, and aroma—explaining 71.22% of variance. Sex-based differences were limited to mealiness, acidity, and aroma. Given the small sample size and the absence of instrumental physicochemical measurements, these findings should be interpreted as exploratory and hypothesis-generating rather than definitive. As one of the first consumer sensory evaluation frameworks piloted in a Kazakhstani population, this study provides preliminary insights and a methodological foundation for future, larger-scale research on cultivar selection, postharvest management, and consumer-oriented product development. Full article

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable products. In this context, plant-based beverages (PBBs) have gained attention as potential alternatives to milk. This study was aimed at evaluating plant-based beverages as alternatives to cow’s milk, focusing on their nutritional composition, environmental impact, and technological challenges. Although cow’s milk has a high biological value and nutritional density, plant-based beverages present variable compositions, generally with lower levels of protein and minerals. However, they stand out for the presence of bioactive compounds and have a nutritional quality which can be improved through fortification strategies. From an environmental perspective, their production is associated with a substantially lower carbon footprint compared to dairy farming. Despite these advantages, the sector still faces technological challenges related to physicochemical stability and sensory acceptance due to complex residual flavors. This review highlights the need for improvements in terms of manufacturing processes and regulatory frameworks to establish these beverages as safe, nutritious, and sustainable options in the global market. Full article

Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality, yet consumers continue to prioritize taste and texture over sustainability, and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale blinded in-person sensory evaluation across 14 product categories, 2684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level but approach parity in selected formats. Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmarks by only $\Delta$ = 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of the participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5–14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable but not yet consistent across product types. By publicly sharing all the sensory, preference, and market-linked data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled data-driven innovation. Full article

In Italy, the apple cider market is experiencing significant growth, driven by numerous small-scale artisanal producers who combine local apple varieties with traditional processes to offer complex, and diverse products. However, artisanal production based on spontaneous fermentations often encounters challenges in qualitative reproducibility, particularly related to sensory issues (stability across different vintages and high turbidity of the product). In this context, a methodology has been developed to optimize the technological process of cider production at Contrada Contro in the Monti Sibillini (MC), in Marche region, Italy. The research focused on the isolation and selection of indigenous yeasts from frozen must prepared in the 2023 vintage. Following isolation and preliminary characterization, the indigenous yeasts were used to referment the still cider, followed by 7 months of bottle aging, and a second sampling point was conducted after 14 months of aging on lees. Destructive analyses using HPLC-DAD and GC-MS were conducted to evaluate polyphenols and volatile compounds, while non-destructive analyses with a 12-quartz microbalance electronic nose and near infrared (NIR) spectroscopy allowed for a quicker assessment of production techniques. Chromatographic analysis results showed that the sensory quality of refermented products was strongly influenced by the composition of the yeast strains used. All fermentations inoculated with selected yeasts exhibited lower turbidity compared to spontaneous fermentation. These findings indicate that the selection of indigenous yeasts for cider refermentation enables the production of a high-quality product, enriched with beneficial compounds and characterized by a strong terroir identity, underscoring the importance of microbiological terroir. Full article