| 1. |
- Banyte, Akvile, et al.
(författare)
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Why do men choose and adhere to a meatless diet?
- 2022
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 27
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to investigate influences, motives and adherence factors explaining why men choose and adhere to a meatless (vegan, vegetarian or pescetarian) diet. An online survey was distributed through social media, yielding 544 international respondents with information on sociodemographics, values, main barriers, motivation and influence towards meatless lifestyle choice. An open question gathered qualitative data on how participants overcame perceived barriers to meatless eating. The larger influencer was scientific research (19.1%) and as their main motive animal welfare (49.1%). Reported adherence factors were related to people (as family, friends, partners, community), research and recipes. Age, dietary lifestyle (vegetarian, pescatarian) are positive predictors of adherence. Living in EU, skills and hardship barriers and own perception of barriers are negatively associated to long term adherence to a meatless diet. Feeling supported by other people plays a key role in adhering to the diet over time.
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| 2. |
- Bengtsson, Julia, et al.
(författare)
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Insects as food – The impact of information on consumer attitudes
- 2023
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 32, s. 1-4
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Tidskriftsartikel (refereegranskat)abstract
- In western cultures, the consumption of foods based on animal sources is high and thus not sustainable. It is highly important to find alternative protein sources having a comparable nutritional content to traditional products of animal origin and, at the same time, a lower impact on the environment. Nutritional aspects and energy are important for physically active persons and insects as a replacement of traditional protein sources may be a possibility. The aim of this study was to investigate the attitudes of physically active consumers towards insects as food and whether these attitudes were affected by information about nutrition and sustainability. Half of the 123 recruited physically active adult consumers received information about the nutritional content and sustainability of insects as food, while the other half did not. All 123 consumers answered the same questionnaire which consisted of three parts: Demography, Sustainability and Health, and Attitudes towards insects as food. In both groups, approximately 35–40% of the consumers would consider eating insects. The attitudes were slightly below neutral; however, it seems that attitudes would be more positive if the consumers could be convinced that insects as food are good for health and environment, as well as tasty. A comparison between the two consumer groups showed no significant difference concerning attitudes towards insects as food. However, the group who received information was significantly more concerned about an adequate intake of nutrients. This shows the complexity of food attitudes, where many factors must be taken into account.
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| 3. |
- Carrillo Ocampo, Julia Cristina, 1983-, et al.
(författare)
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When sustainable cuisine imaginaries become unsustainable : Storage and preservation practices in Swedish restaurants
- 2021
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 24
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Tidskriftsartikel (refereegranskat)abstract
- Sustainability is a key concern within the restaurant industry, which offers a variety of initiatives and approaches to it. This, in turn, creates different shared understandings, what we here call sustainable cuisine imaginaries. The practices fostered by these imaginaries are now facing unforeseen challenges due to the coronavirus pandemic, creating a dissonance in the way restaurants normally operate. By using storage and preservation practices as an entry point, this ethnographic study of six Swedish restaurants uses the concept of imaginaries to explore the different beliefs and ideals for restaurant sustainability and the practices fostered by those ideals. Three distinct imaginaries of sustainable cuisine were identified: locality as a quality, reducing meat in favor of vegetables, and the creative and knowledgeable professional. These imaginaries are materialized through different storage facilities, like root cellars, wine cellars, or meat aging fridges. This study shows how disruptions in restaurants, triggered by unexpected situations, exposed the fragility of these imaginaries. We argue that the sustainable cuisine imaginaries, as a complexity reducing mechanism, help restaurant professionals manage the intricacy of sustainability. However, they also demonstrate an array of simple solutions very susceptible to external factors. Sustainable practices can thus easily become unsustainable.
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| 4. |
- Elhassan, Mohammed, et al.
(författare)
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Review paper : the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor
- 2019
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 8:95, s. 1-14
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Tidskriftsartikel (refereegranskat)abstract
- In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.
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| 5. |
- Elhassan, Mohammed, et al.
(författare)
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Review paper : the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor
- 2019
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 8:95, s. 1-14
-
Tidskriftsartikel (refereegranskat)abstract
- In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.
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| 6. |
- Erhard, Ainslee L., et al.
(författare)
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Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK
- 2020
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22, s. 100242-100242
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to discern if purchase intention of vitamin D fortified drinks is determined by attitudes in Denmark, Iceland, and the UK. An online survey was conducted among adults from these three countries (n = 426) in October 2019. A cluster analysis revealed three consumer segments; low, medium, and high purchase intention of vitamin D fortified drinks. The low purchase intention segment was characterized by older consumers, a Danish majority, and a higher proportion of omnivores, whereas the medium and high purchase intention segments were younger, and had a higher proportion of Icelanders and vegans. In conclusion, attitudes were found to significantly determine purchase intention across most measures. Attitudes towards vitamin D fortified drinks, such as appropriateness, price, naturalness, and taste may serve as barriers to purchase intention. These findings provide relevant insights for the improvement of public health initiatives in countries characterized by low vitamin D consumption.
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| 7. |
- Forsberg, Sarah, et al.
(författare)
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Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
- 2022
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Ingår i: International Journal of Gastronomy and Food Science. - : AZTI-Tecnalia. - 1878-450X .- 1878-4518. ; 28
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to develop and evaluate finger food components as part of a complete meal for older adults with major motoric eating difficulties. Overall, the evaluation of sensory characteristics as well as texture analysis forms a valuable basis for further development of a meal that can be eaten without cutlery, comprising flatbread, beef rolls and brown sauce. The nutritionally enriched flatbreads were generally perceived as neutral in odour and flavour, while higher concentrations of protein and fat influenced the texture negatively. Although bread was not commonly eaten with a meal, the consumer evaluation stressed the importance of texture of flatbreads intended for wrapping. Differences between meat cuts were not pronounced; however, beef rolls made from inner thigh were perceived as more tender and crumblier than beef rolls made from outer thigh. Moreover, the odour and flavour intensity were thought to be higher in beef rolls braised in rolls due to the caramelised surface. However, tenderness was considered the most important parameter for beef rolls whereas crumbliness and dryness in tender meat can be compensated for by serving the meat with sauce. In fact, sauce was found to play an important role in a well-accepted meal. The addition of sweet, sour, or bitter tastes to brown sauces, to investigate the effect of basic tastes, reduced the perceived intensity of the original flavour profile of the brown sauces. Finally, combinations of the developed meal components could be investigated further to create attractive finger food meals for those unable to eat with knife and fork. © 2022 The Authors
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| 8. |
- Forsberg, Sarah, et al.
(författare)
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Vegetable finger foods : Preferences among older adults with motoric eating difficulties
- 2022
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 28, s. 1-8
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Tidskriftsartikel (refereegranskat)abstract
- Older adults, who have developed motoric eating difficulties as in Parkinson's disease have difficulty consuming foods with common tableware. They may be offered alternative servings developed for eating by their fingers. The present study investigated which kind of vegetables and cooking techniques suited this consumer group in order to accomplish a high level of acceptance. Vegetable preferences in Swedish adults older than 65 years (n = 97) were initially measured by a survey tool followed by digital focus groups. The findings were used to develop vegetable finger foods for older adults with motoric eating difficulties. The vegetable preferences among those with motoric eating difficulties did not differ in comparison to a more general older adult population. Among the vegetables, broccoli, carrot, tomato, cauliflower and red bell pepper were highly appreciated. However, for those with major eating difficulties, the choice of vegetables was restricted to fewer textures, which were more easily processed in the mouth. Vegetables served as snacks, traditionally on the plate, or deep-fried were considered most appropriate as finger foods. Finally, attractive meals for older adults unable to eat with common cutlery should also be accompanied with other nutritive finger foods servings.
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| 9. |
- Fredriksson, Cecilia, et al.
(författare)
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Sensing seaweed settings : Making sense of a mixed-method design for sensory analysis
- 2023
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 33, s. 8
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Tidskriftsartikel (refereegranskat)abstract
- The focus of this paper is an interdisciplinary approach towards the consumption of novel seaweed foods. Combining social science, food science, and a chemical and biotechnological perspective, we ask the following questions: How do we gain knowledge about the consumer's approach to new marine products on the market? What kinds of methods are suitable and possible to use? In what way can we combine different kinds of methods and what can we learn from each other? In this paper we argue for a mixed methods approach, while ensuring flexibility and openness to disciplinary processes. Through a pilot study and by sharing empirical experiences, we explore the sensory properties of four different seaweed species, to investigate departure points for designing the larger interdisciplinary study about the consumption of novel seaweed products. Navigating the highly complex, interconnected production and consumption systems of seaweed, the question arises of how to reach a deeper understanding and more closely connect the research processes over the borders of different disciplines. We have taken our starting point in an approach that enabled a framework that encouraged engagement and learning throughout the research process.
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| 10. |
- Herdenstam, Anders P. F., Filosofie Doktor, 1970-, et al.
(författare)
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Breaking the silence : A pilot study investigating communication skills of sommeliers and chefs after analogical training
- 2020
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 20
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Tidskriftsartikel (refereegranskat)abstract
- The pilot study reported here involved empirically investigating how analogical training, involving reflective wine- and spirit-tasting sessions and the reading of classic literature, affected the ability of sommeliers and chefs to holistically communicate complex sensory experiences. Analogical training occurred in dialogue seminars, during which participants' progress in communicating sensory experiences was examined following diverse methods of descriptive sensory analysis and, later, by analysing the use of analogies, metaphors and practical examples in tasting contexts. Among the results, dialogue seminars with analogical and reflective tasting exercises stimulated the participants’ ability to associate and apply personal keywords and experiences in making more precise sensory assessments. By exploring personal memories during sensory experiences, participants found commonalities that allowed them to develop a common language during dialogue seminars. Such findings suggest that dialogue seminars, by allowing participants to examine and share their experiences with and reflections on complex sensory experiences with reference to tasting activities, can afford intellectual space for discovering tacit knowledge and practical skills within groups of professional tasters.
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