| 1. |
- Davide, Giacalone, et al.
(författare)
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Health and quality of life in an aging population - Food and beyond
- 2016
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 47, s. 166-170
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Tidskriftsartikel (refereegranskat)abstract
- In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.
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| 2. |
- Faber, Ilona, et al.
(författare)
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The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
- 2024
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 114
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Tidskriftsartikel (refereegranskat)abstract
- Plant-based food alternatives have increased in popularity, particularly plant-based meat alternatives, while plant-based cheese alternatives less so. However, their acceptance remains low in Europe. Food choice motives (FCM) and trust towards alternative proteins may contribute to purchasing plant-based food alternatives, while other FCM and barriers can hinder this. The present study aimed to investigate whether FCM focused on “Environment & ethics” and “Intrinsic product quality” are associated with behavioural intentions towards plant-based meat and cheese alternatives, and specifically investigating the mediating role of perceived barriers to plant-based food consumption and trust towards plant-based alternative proteins. A survey was conducted in 10 European countries (AT, DE, DK, ES, FR, IT, NL, PL, RO, UK) with quotas on age and gender (N = 7588). Partial Least Squares Structural Equation Modelling (PLS-SEM) was used to determine factors associated with behavioural intentions towards plant-based meat and cheese alternatives. Results showed that “environmental & ethical” motives are positively associated with intentions to consume plant-based alternatives to meat (in 6/10 countries) and cheese (in 8/10 countries). “Intrinsic product quality” motives were not directly associated with behavioural intentions towards plant-based meat alternatives. However, country differences were observed for effects of “Intrinsic product quality”. Perceived barriers to plant-based food consumption and trust towards plant-based alternative proteins play a significant mediating role among all 10 countries. The implications are that environmental and ethical motivations could contribute to effectively promoting plant-based alternatives to meat and dairy. High sensory quality for plant-based meat and cheese alternatives is needed to build trust.
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| 3. |
- Giacalone, Davide, et al.
(författare)
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Health and quality of life in an aging population : food and beyond
- 2014
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- In Europe, as in much of the Western world, the number of citizens aged 65 and over has grown at an unprecedented rate and is expected to account for over 30% of the total population by 2060. Coupled with a steady increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, and their food perception and preferences is increasingly recognized as key areas for future research.Food perception change at a later age as a result of the psychophysiological changes that occur with aging, such as decreased appetite and chemosensory acuity. The latter generally decrease food intake and the pleasure that the elderly derive from their meals, making the identification of possible compensation strategies (e.g., flavor enhancement, textural changes, etc.) essential to food producers interested in developing products for this increasingly important segment. Promoting food satisfaction among the elderly is also paramount to ensuring adequate nutritional intake. This aspect has major public health implications, such as preventing malnutrition and sarcopenia, which are leading causes of decreased independence and lower quality of life. Additionally, the importance of social and psychological factors is increasingly recognized. Many conditions related to aging (e.g., tiredness, loneliness) may prevent elderly people from preparing and enjoying meals, calling for alternative vehicles – such as tailor-made distribution channels, social food preparation and eating situations – for promoting healthy eating.In this workshop, a range of international speakers with relevant professional experience will present their latest work. More generally, it is our intention with this workshop to raise awareness of how sensory and consumer research can contribute to promote well-being among the elderly, and ultimately to expand the number of healthy life years as we age.
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| 4. |
- Giacalone, Davide, et al.
(författare)
-
Health and quality of life in an aging population : food and beyond
- 2014
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- In Europe, as in much of the Western world, the number of citizens aged 65 and over has grown at an unprecedented rate and is expected to account for over 30% of the total population by 2060. Coupled with a steady increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, and their food perception and preferences is increasingly recognized as key areas for future research. Food perception change at a later age as a result of the psychophysiological changes that occur with aging, such as decreased appetite and chemosensory acuity. The latter generally decrease food intake and the pleasure that the elderly derive from their meals, making the identification of possible compensation strategies (e.g., flavor enhancement, textural changes, etc.) essential to food producers interested in developing products for this increasingly important segment. Promoting food satisfaction among the elderly is also paramount to ensuring adequate nutritional intake. This aspect has major public health implications, such as preventing malnutrition and sarcopenia, which are leading causes of decreased independence and lower quality of life. Additionally, the importance of social and psychological factors is increasingly recognized. Many conditions related to aging (e.g., tiredness, loneliness) may prevent elderly people from preparing and enjoying meals, calling for alternative vehicles – such as tailor-made distribution channels, social food preparation and eating situations – for promoting healthy eating. In this workshop, a range of international speakers with relevant professional experience will present their latest work. More generally, it is our intention with this workshop to raise awareness of how sensory and consumer research can contribute to promote well-being among the elderly, and ultimately to expand the number of healthy life years as we age.
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| 5. |
- Rini, Listia, et al.
(författare)
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Social media and food consumer behavior : a systematic review
- 2024
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Ingår i: Trends in Food Science & Technology. - : Elsevier. - 0924-2244 .- 1879-3053. ; 143
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Tidskriftsartikel (refereegranskat)abstract
- Background: Social media (SM) have become the integral part of consumers’ daily life, prompting multidisciplinary research on their link with human behaviors, including food attitude and consumption. However, the precise role of SM in shaping food consumer behavior remains partially explored.Scope and approach: This review adopts a systematic literature approach, focusing on the methodological and outcome characteristics. Applying PRISMA guidelines, 377 studies were identified and categorized into three SM functions: Tool, Determinant, and Source. Tool studies involved active SM use for research, while Determinant studies measured SM-related variables' impact on outcomes, and Source studies involved data extraction and analysis from SM. This review traces the growth of studies over time, highlighting the study characteristics focusing on the methodology, and the scope of the findings per function.Key findings and conclusion: Data collection methods differed across functions: Source studies relying on user-generated content (UGC) via data mining, other functions mostly employed surveys targeted to participants. Notable platforms include Facebook (Tool) and Twitter (Source), with cross-sectional designs being prevalent. Tool and Determinant studies linked SM with food intention and behavior, Source studies delved into categorization and exploration of UGC and consumers’ sentiments related to food. In both the Tool and Determinant functions, most studies demonstrated the influence of SM on outcome measures. As each function has its own distinct characteristics, knowledge from all functions should be considered to gain comprehensive perspective regarding the relationship between SM and food consumer behavior.
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| 6. |
- Rini, Listia, et al.
(författare)
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The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
- 2024
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 113
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Tidskriftsartikel (refereegranskat)abstract
- The environmental challenges associated with meat production and consumption have driven the rise of new plant-based (PB) meats. However, PB meat consumption among Europeans remains low. One of the main barriers to the consumption of PB foods is the consumers' need for information. Social media (SM) can help rapidly disseminate a wide range of information. Yet, misinformation in these channels raises concerns about consumers’ trust. Therefore, this study examined whether involvement in SM mediates the relationship between beliefs, attitudes and intentions towards reducing meat consumption and PB meat behavioral intentions, particularly for omnivores and flexitarians. Data were collected from 10 European countries (n = 6869). Two SM-related factors, namely the likelihood of using SM to find information about PB foods and trust in information about PB foods from SM were designated as mediators. At least 30 % of the respondents were more likely to use and trust information on PB food from SM. The mediation analyses revealed significant partial mediation (p < 0.001) with respect to the direct effect between beliefs, attitudes and intentions towards meat reduction and the indirect effects of the mediators on PB meat behavioral intentions. This study builds upon how SM shape the behavioral intentions towards PB meat consumption and the meat reducing attitudes of Europeans. The results also provide evidence on how SM can promote European consumers' behavioral intentions for PB meat.
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| 7. |
- Waehrens, Sandra S., et al.
(författare)
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Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives : A survey in Western, Central and Northern Europe
- 2023
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 108
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Tidskriftsartikel (refereegranskat)abstract
- Sensory experiences of plant-based (PB) food alternatives play a crucial role in the acceptance and, thus, growth of this market. To facilitate improvements and to better direct the PB food product development, it is important to identify potential gaps in consumers' sensory-based cognition between currently available and their ideal version of PB food and beverage alternatives. Sensory benchmarking of PB alternatives to chicken, beef, semi-hard cheese, cream cheese, yoghurt and milk was studied via (part 1) a sensory vocabulary development and, subsequently, (part 2) an online survey (n = 416–1829) in Central, Western and Northern European countries using the rapid sensory descriptive method Rate-All-That-Apply. For the PB milk and yoghurt categories, consumers demanded only minor sensory modifications, specifically, towards a less beany and sweet taste. In addition, PB milk and yoghurt alternatives received high liking scores (7.1 and 7.0 out of 9, respectively). Lower liking scores were reported for PB semi-hard cheese alternatives (5.3 out of 9). Sensory improvements of PB semi-hard cheese alternatives should be directed towards more cheese-like, less artificial and less bland attributes. For PB beef alternatives, the products in the category should have a more umami taste and beef-like taste and odour. A more chicken-like taste, texture and odour is desired for PB chicken alternatives. A more balanced, cheesier, less artificial taste and odour is desired for cream cheese alternatives. These findings provide strategic insights to direct the product development of PB food alternatives, which constitutes a pathway for creating new market opportunities considering consumer demand and sensory preferences.
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| 8. |
- Westling, Magnus, 1990-
(författare)
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Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy
- 2022
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. The thesis bridges sensory science, culinary arts, and food design, using sensory descriptive methods with consumers as well as trained sensory panelists, consumer tests with different target groups, and a recipe-development process joined up with culinary arts and agriculture. The thesis is based on four papers. Paper One shows that cultivated diversity generates a range of flavors and textures to advance in food and cooking. Paper Two investigates the interacting influence of cultivar, place of cultivation, and year of harvest on the sensory quality of peas. In Paper Three, a recipe development process is modelled and applied to gray peas, showing how appealing plant-based products can be developed. Finally, Paper Four suggests that unique/novel and natural are promising terms to use for plant-based food products, both of which could be strengthened by elements of artisanal but not vegetarian associations. A cyclic investigation and the inclusive continual improvement of a foodstuff’s sensory qualities and culinary utility with purpose and target is proposed and applied in the culinary funnel model (Paper Three), and culinary action as a tool for multi-sectoral cooperation in Paper Four. Since sensory variation is necessary for gastronomic potential, it would be useful to perceive cultivated diversity as a fundamental quality in any cuisine. Who knows which species and cultivars might be favored in the light of climate change, unsustainable resource consumption, and a growing food demand?
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