Macro-algae is an umbrella term for seaweed, which is an important ingredient in many novel food products in New Zealand and other Australasian countries. While attitudes, consumption motivation, knowledge, and socio-demographic consumer profiles hav...
Promoting a more balanced animal/plant dietary protein ratio by changing portion sizes or introducing new foods is a promising means to improve diet quality, but little is known about the willingness of individuals to adopt such changes. Our objectiv...
By 2050, the world’s population will rise to 9 billion, which implies that it is necessary to double protein production. We should consider more sustainable, alternative forms of protein. A solution to this is the use of insects, which offer hi...
Childhood nutrition is a cornerstone of long-term health, yet many children exhibit reluctance to consume healthy foods such as vegetables. This aversion can be influenced by various factors, including food neophobia and the sensory and visual appeal...
Individuals frequently encounter alluring food temptations that can disrupt their efforts to follow a healthy diet. These temptations may trigger pleasurable thoughts and sensations, potentially leading to unhealthy eating habits and obesity, which m...
The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666...
Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance,...
Digital food images cannot transmit real aroma, but visual aroma symbols may help communicate expected smell, freshness, and eating appeal. This repeated-measures visual perception study compared black visual aroma symbols applied to a digital pasta...
Insects have long been consumed as part of the diets of many Asian, African, and South American cultures. However, despite international agencies such as the Food and Agriculture Organization of the United Nations advocating the nutritional, environm...
In face of the high prevalence of non-communicable diseases, nutritional claims represent a useful tool to help people to make healthier food choices. However, recent research notes that when some people experience an intense emotional state, they in...
Insects are a potential source of protein for direct human consumption or indirectly in processed foods. The research examined consumer perceptions and beliefs regarding the consumption of insects and food products containing insect proteins. The stu...
Within the food sector, there is a growing embrace of meat substitutes as a more sustainable alternative to meat, driven by ethical, environmental, and health considerations. This study aims to explore consumer behavior and willingness to pay (WTP) f...
Reducing the consumption of meat constitutes an important part of the global shift towards more sustainable food systems. At the same time, meat is firmly established in the food culture of most human beings, and better understanding of individual be...
The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this...
The influence of lighting color on food is a multidimensional process, linking visual interventions with people’s perception of food appearance, physiological responses, and psychological associations. This study, as a preliminary exploratory r...
The objective of this pilot study was to investigate the effect of a specially developed serious game to improve food behavior in families with children aged 5–13 years using mixed methods. Fourteen families were randomized into a game-group an...
Why do many human beings find bugs repulsive? Disgust, a psychological factor, is believed to be the main reason why consumers would not consider eating foods containing insect ingredients. This study aimed to understand specific consumers’ behaviors...
Background/Objectives: Sustainable diets are essential for public health, food system resilience, and environmental protection, yet engagement with healthy sustainable dietary actions is varied. This study investigated knowledge, perceived importance...
Disgust associated with insect consumption is a significant challenge faced by the insect-based food industry. One cost-effective approach that managers can employ to increase consumer acceptance is by enhancing packaging design. The packaging repres...
This study investigates the effects of information disclosure on consumer acceptance of organic and conventional rice, focusing on sensory experiences and repurchase intentions. Two randomized controlled trials were conducted with 211 university staf...
Intellectual disability is associated with increased risk for childhood obesity, and the factors most often associated with this risk are incorrect eating behavior and insufficient amount and intensity of physical activity. As is well known, there ar...
Definitions for the culturally trendy “clean” eating phenomenon vary: whereas some characterize it as natural and healthy, others adopt more restrictive, moralizing, and affectively-laden definitions that may reflect disordered eating. We...
19 March 2021
College students’ lifestyle and eating habits strongly affect their health. Among many healthy eating behaviors, including whole grain food in the diet is known as providing health benefits such as maintaining a steady blood sugar, lower cholesterol,...
24 December 2022
Background: Health is not the only aspect people consider when choosing to consume meat; environmental concerns about the impact of meat (production and distribution) can influence people’s meat choices. Methods: We conducted a mixed-methods sy...
While food biotechnology has been widely applied and benefited the food and agriculture sector, community acceptance of biotechnology is still low. The factors that drive consumer rejection of food biotechnology have been well studied, but knowledge...
2 April 2020
Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, bu...
Comprising the largest population cohort on this planet, Gen Z presents a future-oriented consumer segment driven by climate change and food. This study sought to investigate Gen Z’s perceptions toward plant-based foods and diets and explore th...
There are few well-established treatments for adolescent eating disorders, and for those that do exist, remission rates are reported to be between 30 and 40%. There is a need for the development and implementation of novel treatment approaches. Mindf...
Enhancing the willingness to eat edible offal can be a valuable strategy to mitigate the greenhouse gas (GHG) emissions related to growing meat production and to provide food with high protein content to a growing global population. Although some edi...
Background/Objectives: In recent decades, the need for sustainable alternatives to traditional foods for the global population has become urgent. To this aim, edible insects, cultivated meat, and vegetables produced through soil-less farming have bee...
(1) Background: School professionals such as teachers and counsellors are uniquely positioned to facilitate discussion around disordered eating and body image; however, little is known about the needs of school professionals with respect to eating di...
Opuntia ficus indica is a source of vitamins and minerals, and recently, it has been used as ingredient to make a new functional pasta. Italy produces the highest amount of pasta in the world and it is also the second-highest producer of opuntia glob...
Mycoprotein is a fungal-based meat alternative sold in food retail in various countries around the world. The present study builds on a multi-national sample and uses partial least square structural equation modeling. The proposed conceptual model id...
Nursery schools can play an important role in children developing healthy eating behaviours, including vegetable consumption. However, the effect of school-level vegetable promotion on vegetable consumption and body mass index (BMI) remains unclear....
Environmental damage or health concerns related to diet are some alarming consequences of our behaviour in the near future. Consumers can make a difference depending on their eating behaviour and conscientiousness about minimizing environmental damag...
This study analyzes the attitudes and perceptions of Romanian individuals regarding entomophagy, which is the practice of eating insects, with the explicit purpose of finding out the factors that influence acceptance and hesitancy using a questionnai...
New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. Thi...
Japan has the world’s highest life longevity, and centenarian patients are no longer rare. However, sufficient information related to centenarians is not available. Herein, we report the case of a 101-year-old centenarian woman who recovered fr...
This study examined how eating out behavior and variety-seeking tendency in food choice (VARSEEK) differ depending on social network service (SNS) use and recommended information utilization (SURU), focusing on Korean generation Z youth. To this end,...
Humankind currently consumes more resources than our planet is able to generate. In our web survey, we investigated insects and earthworms, as a possible future food source. We targeted the survey to university students, as the possible future consum...
The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purch...
The Food and Agriculture Organization of the United Nations supports the production of edible insects as a promising and sustainable source of nutrients to meet the increasing demand for animal-derived products by the growing world population. Even i...
Introduction: With global protein demand rising, edible insects offer a nutrient-rich and environmentally sustainable alternative protein source that could help address both dietary and ecological challenges. This study investigates the attitudes, pe...
Abstract: Background: Consumption of foods of insect origin is encouraged, since insect consumption is seen as one of the responses to the environmental impact of meat production. This study examines the attitude (A), subjective norm (SN), perceived...
Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers’ understanding of the need to reduce meat consumption and their personal food preferences. Our goa...
Background/Objectives: Poland has remained one of the leaders in meat consumption in Europe for years. This study aimed to determine the relationship between Polish consumers’ meat attachment and willingness to change their consumption habits t...
Children’s fussy eating is associated with a reduced vegetable intake. This quasi-experimental study evaluated “Big Chef Little Chef” (BCLC), a nursery-based cooking skills programme aimed at reducing food fussiness and increasing w...
Preschool years are a highly formative period in a child’s life and present a critical opportunity for the cultivation of enduring healthy eating habits. Trying new vegetables can be a challenge for young children as they can often be wary or e...
The objective of this study is to analyze the current situation of out-of-home catering (OHC) in Germany concerning the use of regional organic food using a case study; we also aim to determine the potential and challenges that exist in increasing th...
Background/Objectives: There is growing interest in non-diet approaches to support health, well-being, and performance in different populations. The aim of this study was to evaluate the effects of a 12-week intuitive eating (IE) intervention on part...
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