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1.	Banyte, Akvile, et al. (author) Why do men choose and adhere to a meatless diet? 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 27 Journal article (peer-reviewed)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.
2.	Bengtsson, Julia, et al. (author) Insects as food – The impact of information on consumer attitudes 2023 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 32, s. 1-4 Journal article (peer-reviewed)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.
3.	Carrillo Ocampo, Julia Cristina, 1983-, et al. (author) When sustainable cuisine imaginaries become unsustainable : Storage and preservation practices in Swedish restaurants 2021 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 24 Journal article (peer-reviewed)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.
4.	Elhassan, Mohammed, et al. (author) Review paper : the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor 2019 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 8:95, s. 1-14 Journal article (peer-reviewed)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.
5.	Elhassan, Mohammed, et al. (author) Review paper : the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor 2019 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 8:95, s. 1-14 Journal article (peer-reviewed)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.
6.	Erhard, Ainslee L., et al. (author) Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK 2020 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22, s. 100242-100242 Journal article (peer-reviewed)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.
7.	Forsberg, Sarah, et al. (author) Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design 2022 In: International Journal of Gastronomy and Food Science. - : AZTI-Tecnalia. - 1878-450X .- 1878-4518. ; 28 Journal article (peer-reviewed)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
8.	Forsberg, Sarah, et al. (author) Vegetable finger foods : Preferences among older adults with motoric eating difficulties 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 28, s. 1-8 Journal article (peer-reviewed)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.
9.	Fredriksson, Cecilia, et al. (author) Sensing seaweed settings : Making sense of a mixed-method design for sensory analysis 2023 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 33, s. 8 Journal article (peer-reviewed)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.
10.	Herdenstam, Anders P. F., Filosofie Doktor, 1970-, et al. (author) Breaking the silence : A pilot study investigating communication skills of sommeliers and chefs after analogical training 2020 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 20 Journal article (peer-reviewed)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.
11.	Herdenstam, Anders P. F., Filosofie Doktor, 1970-, et al. (author) Nature versus machine : a pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 29 Journal article (peer-reviewed)abstract In this paper we present a multidisciplinary approach combining technical practices with sensory data to optimize cultivation practices for production of plants using sensory evaluation and further the how it affects nutritional content. We apply sensory evaluation of plants under mechanical stress, in this case robot cultivated basil. Plant stress is a research field studying plants' reactions to suboptimal conditions leading to effects on growth, crop yield, and resilience to harsh environmental conditions. Some of the effects induced by mechanical stress have been shown to be beneficial, both in futuristic commercial growing paradigms (e.g., vertical farming), as well as in altering the plant's nutritional content. This pilot study uses established sensory methods such as Liking, Just-About-Right (JAR) and Check-All-That-Apply (CATA) to study the sensory effect of mechanical stress on cropped basil induced by a specially developed robotic platform. Three different kinds of cropped basil were evaluated: (a) mechanically stressed-robot cultivated, (b) non-stressed -robot cultivated from the same cropping bed (reference); and (c) a commercially organic produced basil. We investigated liking, critical attributes, sensory profile, and the use of a semi-trained culinary panel to make any presumptions on consumer acceptance. The semi-trained panel consisted of 24 culinary students with experience of daily judging sensory aspects of specific food products and cultivated crops. The underlying goal is to assess potential market aspects related to novel mechanical cultivation systems. Results shows that basil cropped in a controlled robot cultivated platform resulted in significantly better liking compared to commercially organic produced basil. Results also showed that mechanical stress had not negatively affected the sensory aspects, suggesting that eventual health benefits eating stressed plants do not come at the expense of the sensory experience.
12.	Herdenstam, Anders P. F., 1970-, et al. (author) Sommelier training : Dialogue seminars and repertory grid method in combination as a pedagogical tool 2018 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 13, s. 78-89 Journal article (peer-reviewed)abstract Learning how to evaluate and communicate sensory experiences is crucial in the training of sommeliers and other restaurant personnel. Established sensory training methods are focused on analytical training when evaluating sensory experiences. Analogical methods, however, use analogies, metaphors and practical examples to describe and evaluate sensory experiences. This study aim to investigate whether practical analogical training in Dialogue seminars, involving reflection, verbalization and the exploration of concepts, could be used as an educational complement to analytical training. The result, when evaluating Dialogue seminar (DS) with the repertory grid method (RGM), was an increased consistency in the assessments of wine within a group of sommeliers. The content analysis also showed an increased use of familiar concepts and multi-sensational at- tributes after analogical training. It is therefore concluded that analogical training with DS, followed by ana- lytical evaluation with RGM, can be successfully combined when training sommeliers.Practical applications: This empirical framework introduces a new pedagogical tool when training restaurant personnel. Using contextual reflective tasting exercises in groups stimulates the awareness of personal references that can be helpful in developing a vocabulary of common definitions for sensory attributes. In addition to being a pedagogical tool, these exercises offer a counterpart to the well-established consensus technique when training sensory panels or performing sensory profile evaluation. It is, therefore, also concluded that this methodological approach can be used to better evaluate and communicate complex sensory experiences within a tasting group.
13.	Huang, Yuying, et al. (author) The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan 2023 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 31 Journal article (peer-reviewed)abstract Chinese culinary culture has a long history of development and has unique characteristics, attracting people from all over the world. As a world-renowned restaurant award, the Michelin Guide in China plays an influential role in introducing Chinese culinary culture to the world and destination branding, while few studies have investigated Michelin-starred restaurants (MSRs) in China. This study thus investigates 220 MSRs in Mainland China, Hong Kong, Macau, and Taiwan by conducting website analysis with their official websites, WeChat official accounts, and Facebook official pages. According to the three fine-dining strategies this study examines seven elements that the restaurants use to communicate and attract customers online, including menu and awards indicating "making it deluxe"; sustainability, locality, and authenticity indicating "making it pure"; and restaurant story and chef biography indicating "making it surprising". The results indicate that China's MSRs are more likely to emphasise authenticity and awards in distinguishing themselves, while locality and sustainability are less mentioned, such positioning might have implications for culinary heritage and destination marketing in the longer term.
14.	Jonsson, Ann-Sofie, 1983-, et al. (author) Hospitality through negotiations : The performing of everyday meal activities among nursing staff and meal hosts. A qualitative study 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 27 Journal article (peer-reviewed)abstract Mealtimes are an important part of the hospital stay for patients and have significance for the patients' recovery and treatment as well as for their overall experience of their hospital stay. However, more knowledge is needed to understand the activities performed for the benefit of the patients and what the staff experience and describe to be meaningful or challenging when serving patients their meals. This study investigates the notion of hospitality in understanding the everyday activity of serving meals to older adult patients. The study is based on 20 semi-structured interviews with assistant nurses, registered nurses, and meal hosts at two hospitals in Sweden. Through thematic analysis, four themes were identified that capture the everyday activities of serving meals to older adult patients from the staff's perspectives: Managing the patient's best interest, Managing time, Managing the food service frame and Managing the meal environment. The findings suggest that hospitality is performed when these are managed, and that hospitality therefore is performed in negotiation with and within the given organisational frames in the hospitals. When these frames are stretched, the staff do more than is expected and carry out a caring and knowing performance that complements the already person-centred care approach in place. Essentially, the staff find that when having time, but also when taking time with the patients during the mealtime, they are able to increase the patients' food intake and create positive mealtime moments, hence emphasising the need for studying welcoming organisational structures that can enable the staff to perform hospitable mealtimes for the older adult patients.
15.	Kristofers, Hannah, et al. (author) Liking and willingness to eat of landrace porridges : a comparison between consumer groups 2023 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 35, s. 4 Journal article (peer-reviewed)abstract Consumer interest and knowledge of landrace cereals has increased in recent years, which could aid in mitigating the environmental impacts of the modern agricultural system. The aim of this study is to evaluate consumer liking of porridge based on landrace cereal. Participants answered questions based on taste, texture, and willingness to eat the porridge again. The results indicated that consumers liked and would eat porridge based on landrace cereals again, suggesting that there is a potential to broaden the market for landrace cereals.
16.	Nyberg, Maria, et al. (author) Circular gastronomy : exploring a new compound concept at the interface between food, meals and sustainability 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 30, s. 1-8 Journal article (peer-reviewed)abstract Environmental, as well as economic and social/cultural aspects of sustainability, are important when striving for sustainable production and consumption of food and meals. However, a terminology including specific concepts within the combined area of food, meals and sustainability is lacking. In order to investigate how food, meals and sustainability can be conceptualized together, the aim of this paper is to explore the compound concept of circular gastronomy to discover how it can be understood and applied, and its potential opportunities and challenges. A further aim is to provide a definition of circular gastronomy. The data collection was conducted in two phases of an explorative sequential mixed-method study comprising qualitative focus groups followed by a web-based survey. The results revealed the complexity in the compound concept of circular gastronomy, both in what might be included and in how it could be understood and applied. Circular gastronomy was considered to be useful, interesting and trendy; however, understanding circularity and gastronomy as a compound concept was also found to be challenging. As a result of the study, and previous understandings of circular and gastronomy, a definition of circular gastronomy is provided. Developing the understanding of circular gastronomy is an attempt to contribute to the conceptual development of the combined area of food, meals and sustainability.
17.	Nyberg, Maria, et al. (author) Reasons for eating insects? : responses and reflections among Swedish consumers 2020 In: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; 22 Journal article (peer-reviewed)abstract When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.
18.	Nyberg, Maria, et al. (author) Reasons for eating insects? : responses and reflections among Swedish consumers 2020 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 22 Journal article (peer-reviewed)abstract When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.
19.	Perez-Cueto, Federico J. A., et al. (author) How barriers towards plant-based food consumption differ according to dietary lifestyle : findings from a consumer survey in 10 EU countries 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 29 Journal article (peer-reviewed)abstract A diet shift towards a more plant-based food consumption is advocated for sustainable, health and ethical reasons. Still, a diet change remains a societal challenge. The objective of this paper is to identify how barriers towards plant-based food consumption are experienced according to dietary lifestyle in 10 European countries. A pan-EU consumer survey was conducted as part of Smart Protein Project. In total 7590 answers were obtained (49.5% women). Omnivores were more likely to score higher in the barriers to diet shift than vegetarians, vegans or flexitarians. Large effect sizes (Eta squared >0.1) were observed for the following barriers a) the lay belief that humans are meant to eat lots of animal-based meat; b) the expectation that plant-based food products would not be tasty enough; c) and the experience of not enjoying such products. Medium effect sizes (Eta sq. > 0.06) were observed for variables addressing nutrition related barriers “would not be filling enough” and “I would not get energy or strength from these products”. Promotion of plant-based food consumption should be targeted according to diet lifestyle, with focus on their sensory characteristics and on addressing cultural (lay) beliefs e.g. through knowledge sharing.
20.	Perez-Cueto, Federico J.A. (author) Nudging plant-based meals through the menu 2021 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 24 Journal article (peer-reviewed)abstract A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs. a menu with free choice to facilitate consumer choice towards a fully plant-based, nutritious and tasty meal in foodservice setting. A menu card in control condition included the appetizer, the three mains and a dessert. The menu card in the intervention included the appetizer, eggplant lasagne as the DoD, and the dessert. Thirty-three volunteers ate twice at Future Consumer Lab in Copenhagen, once in each condition (67% women; mean age 25y; SD2.1). Three innovative 100% plant-based main courses were designed for the purpose of this study, Black bean & quinoa burger, Lentil curry and Eggplant lasagne. Compared with the control situation, DoD was successful in achieving 85% of the choice. Menu design and innovative meal design can contribute jointly to the uptake of plant-based meals in foodservice.
21.	Plata, Alejandro, et al. (author) Trends in alcohol consumption in relation to the COVID-19 pandemic : A cross-country analysis 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 27 Journal article (peer-reviewed)abstract During the first sequence of lockdowns implemented in many countries around the world in early 2020 as a result of the emerging COVID-19 pandemic, there was widespread concern amongst many health professionals regarding a predicted rise in alcohol consumption. However, studies have reported diverse findings, with some consumer groups exhibiting an increase and others a decrease in their alcohol purchase and consumption patterns. Although the long-lasting changes in alcohol consumption, if any, are still unknown, the current situation has effectively accelerated a number of pre-existing trends which will likely continue in the future. E-commerce is growing steadily, mainly because of the restrictions within the on-trade channel and concerns around catching COVID-19 amongst consumers, thus lifting traditional barriers to the adoption of digital channels. Premiumization has also grown significantly during the pandemic, especially in the spirits category, due, in part, to the fact that consumers have been increasingly trying to recreate bar and restaurant quality gastronomic experiences in the privacy of their own homes. The trend toward homemade experiences is multi-stakeholder as consumers, retailers, restaurateurs, bar owners, and brands all try to help facilitate at-home consumption experiences. Larger size purchases seem to reflect not only the stockpiling phenomena that occurred during the initial phases of the pandemic but also convenience for consumers (e.g., avoiding queues). Additionally, the growing home mixology movement has been observed to result in consumers buying larger amounts of alcohol in order to facilitate cocktail making experimentation at home. It is important to stress, though, that this review was specially focused on available data from the first three quarters of 2020, as an effort to identify and understand the initial impacts the COVID-19 was creating amongst alcohol consumers. It currently remains uncertain how these trends will evolve, and whether or not they will continue post COVID-19 (whenever that might be). Key similarities and differences across national markets are highlighted.
22.	Rune, Christina J. Birke, et al. (author) Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 30 Journal article (peer-reviewed)abstract Coffee has, like wine and beer, a wide aroma spectrum, yet coffee-food pairings have not found their way into the menu of fine restaurants and the scientific literature. It is still unknown why certain beverage-food pairings are a match. The aim of this study is twofold: first, we characterize four coffees by sensory descriptive analysis (DA) where assessors evaluated samples before and after tasting aqueous solutions representing five basic tastes (BT); secondly, we investigate consumers’ liking of the same four coffees, both in isolation and when paired with a sweet or savory food.The DA results showed that exposure to all BT influenced the subsequent perceived attribute intensity of coffee; however, the direction of the effect was dependent on the BT, the coffee, and the specific sensory attribute. Most sensory attribute intensities decreased after exposure to the BT, only exposure to the BT bitter increased the intensity of more attributes than it decreased.The consumer test showed that preference for the coffee were mostly related to intrinsic characteristics of the samples as over half of the data variance in consumer liking (56%) related to the difference between samples described by fruity, floral and berry attributes, and samples described by chocolate, nutty and sweet attributes. Pairing coffee with either sweet or savory food accounted for an additional 20% of the variance in liking. Drivers of liking were sample-specific, with one common denominator: when consumers perceive the coffee as sour, they liked it significantly less. Overall, with respect to coffee-food pairing, coffee characterized as having chocolate, nutty, sweet notes are more suitable to be paired with food than coffees characterized as fruity, floral, berry.
23.	Scander, Henrik, 1976-, et al. (author) Acquiring competence : Sommeliers on ‘good’ food and beverage combinations 2020 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 20 Journal article (peer-reviewed)abstract Research on food and beverage combinations is dominated by the sensory sciences, where sensory taste is seen as objective and quantifiable. Knowing which beverages and foods to serve together to attain optimal sensory quality is a core competence of sommeliers. Still, little is known about how this competence is actually acquired. Furthermore, scholars of cultural sociology suggest that cultural aspects of taste as “good” or “bad” are products of social processes, rather than objective characteristics.This paper explores the development of professional competence of food and beverage combinations, by focusing on sommeliers in Sweden. The study is based on qualitative focus group interviews of sommeliers (n = 21) in Sweden, with different levels and types of work experience.A thematic analysis of the data demonstrated that sommeliers talk about “good” combinations as a matter of delicate and refined taste, acquired through long-term practical engagement with wine and food. Foods deemed “unrefined” were expressed as becoming legitimate as cultural capital when combined with the right beverage, for example by revaluating “lowbrow” food when combining it with wine. Competence and taste were also expressed as being acquired through relationships with important people – a network of actors who open doors to legitimate competence. In theoretical terms: social capital is converted into cultural capital – a resource of value in their everyday engagement with customers. The agency of the individual sommelier was also found to be important, as socialisation into the sommelier profession also requires sociability, creativity and a will to experiment and try new and sometimes odd combinations.This paper contributes to the understanding of sensory and sociocultural taste, as well as the development of sommeliers’ social and cultural capital while performing their profession.
24.	Scander, Henrik, 1976-, et al. (author) Food and beverage dinner combinations, patterns among Swedish adults 2018 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 14, s. 20-26 Journal article (peer-reviewed)abstract Introduction: Since the taste preferences of food and beverage combinations are considered subjective properties and have been studied in several different ways, mainly within the field of sensory science, this study contributes to the field of food and beverage combination studies by using self-reported eating habits.Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adult population.Method: Analyses were made using data from the national dietary survey, Riksmaten (2010–2011), performed by the Swedish National Food Agency. A total of 1753 Swedish adults (53% women) aged 18–80 contributed dietary intake data during four consecutive days. All dinner choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.Results: Water was the most frequent choice in combination with all food categories. The results also showed that alcoholic beverages are present in two of the three strongest food and beverage correlations, the spirits drinks and white wine. The most important predictive factors were where the dinner took place for non-alcoholic combinations (OR: 4.33; 95% CI: 2.28–8.21) and age and employment for alcoholic combinations (OR > 2; p < 0.05).Conclusion: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverage. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings, cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to culinary professionals, useful for their guidance of food and beverage pairing, to enhance restaurant experiences.
25.	Scander, Henrik, 1976-, et al. (author) Gastronomy competition and restaurant practice : Sommeliers’ understanding of the game of social craft 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 29 Journal article (peer-reviewed)abstract It is well documented that restaurants have the highest turnover of personnel within any service industry and also widly discussed in order to keep staff longer (Cassel et al., 2018). Moreover, the economic downturn due to the COVID-19 pandemic also got many workers to leave the restaurant industry (Lippert et al., 2021). Turnover proportions in the restaurant industry, and the demand for restaurant workers, dining room staff in particular, has become a labor problem resulting in expense, aggravation of competence, and lost sales (Wildes, 2008). As the restaurant industry still faces problems in appealing and retaining competent personnel (Wellton et al., 2018), it is important to look for new ways to retain and increase competence for restaurant workers as a motivational factor to stay longer within the industry.
26.	Sundqvist, Joachim, 1980- (author) Gastronomic experiences : motives, activities, and teleology 2023 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 31 Journal article (peer-reviewed)abstract The notion of gastronomic experiences is often used covertly in the sense that the concept is taken for granted and is, thus, not made explicit. However, as the concept of gastronomy is, in itself, ambiguous and the philosophical ideas conceptualizing experiences are plenty, the compound of gastronomic experiences is facing the possibility of becoming meaningless. Based on empirical data and theoretical argumentation, this paper aims to elucidate how understanding the practice theoretical concepts of motive and teleology, as they relate to activity, could facilitate for positive consumer meals, understood as gastronomic experiences. Ethnographic data on mountain hikers’ meals were collected over a three-week period in the Swedish mountains and analysed by reflective thematic analysis. The results indicate that the meal, as a contextual eating event, were understood vis-à-vis the teleology of the practice carried on and motivated by temporal and material aspects pertaining to the hike.
27.	Sundqvist, Joachim, 1980-, et al. (author) Meal identity as practice : Towards an understanding of business travellers' meal practices 2020 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22 Journal article (peer-reviewed)abstract Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.
28.	Sundqvist, Joachim, 1980-, et al. (author) The contextual understandings of eating : A practice theoretical approach to Swedish business travellers’ meals 2021 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 24 Journal article (peer-reviewed)abstract Business travellers are a significant component of the hospitality industry and range from the managerial to the operational level of the firms they work for. These different positions come with different contextualised reasons for engaging in eating situations or meals when travelling. Research has begun to map out the activities related to those meals, although the sense-making and organisational aspects are still largely unexplored. Thus, this article aims to elucidate the organisation of business travellers’ meal practices. The study is theoretically framed within Schatzki’s social practice theory and semi-structured interviews were conducted with nine business travellers of different ages, working in different sectors, and at different levels within their firms. Interviews were transcribed verbatim and analysed using thematic analysis. It was found that the meals were organised around, and understood through, two themes; significant social interactions and meaningful material properties, that was related to the teleoaffective, organising, structure of the practice. The interactions described in the first theme were mainly driven by how the interactions were perceived within the group the business traveller represented, as well as interactions between the group and the restaurant staff. Moreover, business travellers could find themselves in the role of acting both as a host and a guest within the same context. In the second theme, the material properties that influenced the understanding, and thus the sensemaking of the meal were focused on the physical environment, such as the interior of the restaurant, the food and drinks, as well as the economic circumstances of eating out. As illustrated through business travellers’ meals, the study mainly contributes to our understanding of the contextuality of meals as contexts and how those are experienced as good meals.
29.	Swahn, Johan, 1979-, et al. (author) 'Sounds salty!' How a soundtrack affects the liking and perception of the salty balance in bread 2023 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 32 Journal article (peer-reviewed)abstract Research on cross-modal correspondence has revealed interesting findings regarding how sound can affect our taste/flavour perception of food. To address the issue of excess salt in a typical Westerner's diet, approximately 30% of our daily salt intake comes from bread and cereal. Taking this fact as a starting point, the present study investigates the associations between designed soundtracks as taste stimuli for salt and sensory evaluation of bread baked with two different levels of salt. Two experiments were conducted. In Experiment 1, 265 consumers were asked to match four soundtracks with basic taste words such as 'sweet', 'salty', and 'sour'. In Experiment 2, 342 consumers tasted bread while listening either to a soundtrack that had been described as 'salty' in Experiment 1 or to no sound. The consumers then evaluated their overall liking for the bread and the bread's taste balance in terms of saltiness and sourness. Our findings confirm that consumers can associate different soundtracks with different tastes and that sound can enhance a person's taste perception of salt in bread. Thus, sound can cause consumers to perceive a higher salt intensity in bread without the actual presence of more salt, or even when the salt content has been decreased. From a health perspective, certain soundtracks may hold potential for promoting a reduction in consumers' salt intake by enhancing their perception of saltiness in food.
30.	Wendin, Karin, et al. (author) Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries 2019 In: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; July Journal article (peer-reviewed)abstract In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.
31.	Wendin, Karin, et al. (author) Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries 2019 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; July Journal article (peer-reviewed)abstract In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.
32.	Wendin, Karin, et al. (author) Seaweed as food : attitudes and preferences among Swedish consumers. a pilot study 2020 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22, s. 1-4 Journal article (peer-reviewed)abstract The demand for vegetarian food is increasing and seaweeds are promising raw materials with interestingnutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedishconsumers regarding seaweed as food and study differences and similarities between different consumer groups.Data from 120 adult consumers showed an overall positive attitude. More young men than women preferredseaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a foodstore and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread anddishes.
33.	Wendin, K., et al. (author) Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study 2020 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 22 Journal article (peer-reviewed)abstract The demand for vegetarian food is increasing and seaweeds are promising raw materials with interesting nutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedish consumers regarding seaweed as food and study differences and similarities between different consumer groups. Data from 120 adult consumers showed an overall positive attitude. More young men than women preferred seaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a food store and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread and dishes.
34.	Westling, Magnus, 1990-, et al. (author) Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food 2022 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 27 Journal article (peer-reviewed)abstract A plant-rich meal pattern is widely considered to be one possible solution for a shift towards a more sustainable food culture that considerably decreases food-related greenhouse gas emissions globally. The public meal, in particular school meals, can ideally become a platform for developing multisectoral cooperation through culinary action, transforming food from being a commodity to part of a strategic solution with societal outcomes. The aim of our study is to support a shift toward more sustainable meal solutions within the public meal sector. The objective is to introduce the check-all-that-apply (CATA) method in a large real-life consumer study, using only one food product, during a lunch break, and still account for the variation in perception between consumers. The objective is also to explore strategic multi-sectoral insights for introducing new foods to a larger population for a shift toward a plant-rich meal pattern. In this study, we established a cooperation between a small-sized food company, four schools and a university in Sweden. A plant-based sausage roll based on minced grey peas was developed. The likes and dislikes of 800 t(w)eens being served the grey pea roll were checked using hedonic values and CATA questions and compared with an ideal. To understand which CATA terms were persistent (meaning relevant, liked and just-about-right across consumer clusters), results including frequency scores, consistency, mean impact on liking, just-about-right scores and agglomerative hierarchical clustering were combined in an extended statistical processing. Our results show that unique/novel and natural were the only persistent CATA terms; these terms should therefore be interesting candidates for further improvement regarding classification and conceptualization of plant-based products in public meals. The CATA term vegetarian, on the other hand, can both increase and decrease liking scores.
35.	Yngve, Agneta, Professor, 1953-, et al. (author) Taking a closer look at the Swedish coffee break, “fika” 2023 In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 33 Journal article (peer-reviewed)abstract In recent times, commensality or eating together has been discussed as an important part of family culture and identity, and as one of the most important parts of socialization. Here we would like to draw attention to the Swedish fika break, an in-between meal of particular significance in Sweden, where fika is an everyday ritual at home as well as in the work place. As with other commensality practices, the most valuable parts are not the edibles or drinkables that are consumed but what is created over those edibles and drinkables. We outline possible ways that Fika could be studied and potential dimensions of particular interest.
36.	Östlund, Johanna, et al. (author) Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits 2024 In: International Journal of Gastronomy and Food Science. - : AZTI-Tecnalia. - 1878-450X .- 1878-4518. ; 35 Journal article (peer-reviewed)abstract This study evaluated drivers and barriers in consumer willingness to purchase plant-based yoghurt analogues (PBYA) and assessed the most important attributes of PBYA. Questionnaire data from 702 Swedish adults (19% vegan, 20% lacto-ovo-vegetarian, 21% flexitarian, 41% omnivore) showed that attitudes and preferences regarding PBYA differed between consumers with different dietary preferences. Animal welfare was an important driver for vegans, while interest in trying new foods was one of the main drivers for omnivores. All four consumer groups believed that PBYA is good for the environment. The main reasons indicated for not consuming PBYA were unpleasant taste and lack of motive to switch from dairy yoghurt to PBYA. All groups indicated taste, appearance and price as overall driving forces when choosing PBYA. The importance of some factors, such as local ingredients, few additives and low sugar content, was rated higher by flexitarians and omnivores than by vegans and lacto-ovo vegetarians. These data about consumer attitudes and preferences regarding PBYA should be implemented during PBYA product development, especially when targeting different food preference groups.
37.	Stenberg, Johan A (author) Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics 2019 In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X. ; 16 Journal article (peer-reviewed)abstract In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.

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